Preheat the oven to 350°F. Spray the cups of a 24 cup mini muffin pan with baking spray or line with holiday mini liners. set aside.
In a medium size mixing bowl use an electric mixer to beat together brownie mix, oil, coffee or water and eggs until fully blended.
Use a small scoop to divide the batter evenly between cups. Bake for 10-12 minutes or just until a toothpick inserted into the center shows moist crumbs. Cool in the pan, then remove to a cooling rack to cool completely.
Meanwhile, using an electric mixer whip together whipped topping, cream cheese, ½ cup powdered sugar and vanilla until fluffy and fully combined. Start with ½ cup, taste and adjust to your taste. Cover and chill until assembling.
Hull the strawberries and trim the tip of the opposite end.
To assemble: Using a piping bag fitted with a small star tip, pipe cream onto each brownie. Gently place one strawberry on top wide side down. Pipe cream onto the smaller end to complete the hat. Chill for at least 2 hours to set before serving.
Store leftovers chilled in an airtight container for up to 3 days.