Preheat oven to 350 degrees F. Add cupcake liners to a pan.

Add graham crackers to a blender or food processor and mix until fine crumbs are formed.

In a small bowl combine graham cracker crumbs, melted butter, and sugar. Mix ingredients together until crumbs have been coated in the butter and a wet but sticky texture is achieved.

Add 1 Tbsp of cracker mixture to each cupcake liner. Use a spoon to firmly press down the crumbs until flat. I used the top of a sprinkles lid, and it worked great. Bake for 6-7 minutes and remove from the oven.

Meanwhile, add all cupcake ingredients into a large bowl and mix on medium speed for 2 minutes. Add 2 Tbsp of batter into each cupcake liner. Bake for 17 minutes or until a toothpick inserted in the middle comes out clean.

Allow cupcakes to rest in the pan for 10 minutes then transfer to a cooling rack to come to room temp.

To make the frosting, cream the butter for 1-2 minutes on medium speed until it is light and fluffy. Add 7 oz of marshmallow cream and mix to combine. On a slower speed, add 1 1/2 cups of powdered sugar. Stir until combined.

Incorporate the remaining jar (7 oz) of marshmallow cream followed by another 1 1/2 cups of powdered sugar. Continue to mix on high until a smooth, glossy frosting has formed.