Preheat oven to 350°F. Place paper liners into wells of Muffin Pan. For crust, place pretzels into large resealable plastic bag and finely crush. Combine pretzel crumbs, butter and sugar in a small bowl; mix well. Using a scoop, drop scoops of pretzel crumbs into liners. Press crust into liners with a tart shaper.
Combine cake mix, sour cream, egg, water and vanilla into a batter bowl; whisk 1 minute or until smooth. Divide batter evenly among prepared muffin cups. Bake 18-20 minutes or until wooden pick inserted in centers comes out clean. Remove pan from oven; cool 10 minutes. Remove cupcakes from pan and cool completely.
Meanwhile, combine 1 cup of the whipped topping and 3 T. of the strawberry ice cream topping; mix well. Gently toss strawberries with 1 1/2 T. of the strawberry ice cream topping.
When ready to serve, attach open star tip to Easy Accent Decorator; fill with remaining whipped topping. Remove paper liners from cupcakes. Slice off tops of cupcakes. For each serving, place bottom of cupcake on serving plate; scoop filling over center of cupcake. Spoon a rounded tablespoon of strawberries and juice over filling; top with cupcake top. Pipe whipped topping over desserts and drizzle with about 1 tsp. slightly warmed remaining ice cream topping. Serve immediately.