Arrange 24 mini-cupcake liners in miniature cupcake pan.
To prepare crust, toss together vanilla cookie crumbs and margarine. Press crumbs in bottom of each cupcake liner. Set aside.
To prepare filling, stir together gelatin and cold water in a small bowl. Place in a small pot and let stand for 1 minute, until softened. Place over medium high heat and cook for a couple of minutes, stirring once or twice until gelatin is dissolved. Remove from stove and let cool.
In a food processor, puree cottage cheese, vanilla and SPLENDA until smooth. Add gelatin with processor running, and process a few more seconds until mixture is smooth.
Pour filling into cupcake liners and refrigerate until set, about 3 to 4 hours.
Top each mini cupcake with 1 strawberry. Prepare glaze according to package directions. Drizzle glaze over strawberry. Refrigerate until serving time.