Preheat the oven to 350°F. Line a 12 cup standard muffin pan with cupcake liners.
Prepare the cupcakes using the amounts of water, oil and eggs called for in the directions and bake accordingly. While the cupcakes are cooling, prepare the filling.
Separate 12 whole berries for garnishing and cut the remaining strawberries into small cubes. (To equal 2/3-1 cup.)
Meanwhile, in a microwave safe bowl, melt together white chocolate chips and heavy cream. Melt in 30 second increments stopping to stir periodically. Repeat this process until the chocolate is completely smooth then set aside to cool.
To make the filling: Whip together cheesecake instant pudding, milk and vanilla until thickened. About 2 minutes.
Add the cream cheese and continue to whip until fully incorporated and smooth another 2 minutes. Add white chocolate ganache whipping until well blended.
Fold in cubed strawberries by hand. Chill until cupcakes are cool.(Tip: Filling may be prepared in advance and placed into an airtight container and chilled to allow the filling to completely set-up for 4 hours or overnight to save time.}
To assemble: Using a sharp knife cut the centers out of the cupcakes leaving approximately a 1/2-inch border around the edge. Do not to cut all the way to the bottom.
Use a Tbsp to divide the filling evenly between the cupcakes.
Using a pastry bag or Tbsp and top each cupcake with a generous dollop of whipped topping. Top with one whole berry.
Store chilled until serving.