Ingredients

1

cup graham cracker crumbs

2

tablespoons sugar

3

tablespoons butter, melted

2

packages (8 oz each) cream cheese, softened

1/2

cup sugar

1

teaspoon vanilla

2

eggs

1/4

cup strawberry fruit spread

1

                        cup Betty Crocker™ Rich & Creamy rainbow chip frosting

Small strawberries, if desired

Preparation

Heat oven to 325°F. Place paper baking cup in each of 18 regular-size muffin cups; lightly spray paper cups with cooking spray. In small bowl, mix Crust ingredients. Spoon evenly into muffin cups; press down slightly.

In large bowl, beat cream cheese, 1/2 cup sugar and the vanilla with electric mixer on medium speed until blended. Beat in eggs, one at a time, just until blended. Spoon filling evenly into muffin cups, filling each about three-fourths full.

Bake 24 to 26 minutes or until filling is set. Cool 10 minutes; remove from pan to cooling rack. Cool completely, about 30 minutes.

In small bowl, mix fruit spread and frosting; spread over cupcakes. Refrigerate about 2 hours. Garnish each with small strawberry half.