Preheat the oven to 350°F (175°C) and prepare a muffin tin with cupcake liners.

In a bowl, mix together the flour, baking powder, and salt.

In a separate bowl, cream the butter and sugar until light and fluffy. Beat in the eggs, milk, and vanilla extract.

Gradually add the dry ingredients to the wet mixture until just combined.

Fold in the freeze-dried strawberries gently.

Divide the batter evenly among the prepared cupcake liners.

Bake for 15-20 minutes or until a toothpick inserted in the center comes out clean.

While the cupcakes cool, prepare the crunchy topping by mixing the graham cracker crumbs, powdered sugar, and melted butter together.

Sprinkle the crunchy mixture on top of the cooled cupcakes.