Preheat the oven to 350°F (175°C). Line a cupcake pan with cupcake liners.

In a mixing bowl, cream together the softened butter and sugar until light and fluffy.

Add the eggs one at a time, mixing well after each addition. Stir in the milk and vanilla extract.

In another bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined.

Fold in the diced strawberries gently.

Spoon the batter into the prepared cupcake liners, filling each about 2/3 full.

Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.

Remove from the oven and let cool on a cooling rack.

In a bowl, combine the crushed graham crackers, melted butter, and sugar. Mix until well combined.

Once the cupcakes are completely cool, spread a layer of strawberry frosting on top of each cupcake.

Sprinkle the graham cracker mixture generously over the frosted cupcakes.