Allow the strawberries to sit at room temperature for about 10 minutes, until they are still frozen but you are able to dice them with a sharp knife.

While strawberries sit, combine the graham cracker crumbs, sugar and melted butter in a small bowl. Divide the crumbs between 12-14 small Mason jars or dessert dishes (about 1 tablespoon of crust mixture per dish).

Place the egg whites, 1/2 cup sugar and diced frozen strawberries into a large mixing bowl. Beat on high speed until the mixture triples in volume. Fold in the whipped topping.

Spoon or pipe the strawberry mixture into the dessert dishes. Chill for at least 2 hours, or until firm. Garnish with fresh strawberries and mint sprigs, if desired.