Using a food processor add package of graham crackers and chop until fine. Place in bowl.
Melt butter and add to graham cracker crumbs.
As sugar and mix well.
Line cupcake tin with wrappers and place 1 1/2 tablespoon of the mixture in the bottom, press firmly.
Bake for 7 minutes at 325° then set aside.
Mix cake mix to instructions on the box. Mine called for eggs, oil and water.
Scoop cake mix on top of the graham cracker crust, about 3/4 full.
Bake at 300° for 18-21 minutes (until toothpick comes out clean). Let sit in the tin for 5 minutes then remove to let cool.
Once cupcakes are cool make the frosting.
In a metal mixing bowl add 4 egg whites, 1 cup sugar and 1/2 tsp of cream of tartar, whisk with a hand whisk.
Add enough water in a pot and bring to a simmer. Place metal bowl on top and whisk mixture until sugar dissolves (about 4 minutes).
Using electric mixer mix until firm glossy peaks form (about 7 minutes). Start on low and increase speed to fastest speed.
Add frosting to a bag and cut end off the tip, pipe on to cupcake. Drizzle with chocolate sauce.