Melt the Ghirardelli milk chocolate for approximately 1 minutes and stir until smooth.
Pour the chocolate into each mold cavity filling about half way. Press one graham cracker lightly into the chocolate. Top with marshmallow fluff making sure it stays in the center of the cracker.
Top with another cracker and press down until the top of the cracker is fully inside the mold.
Spread additional milk chocolate on top. Tap lightly to make sure the chocolate fills in all of the empty space and all of the air bubbles are out. If the cracker rises to the top, gently press it back down again.
Refrigerate for at least 30 minutes.
Remove from fridge. Melt pink chocolate melts according to the package. Pipe a thin line in the corner. Top with sprinkles, glitter dust, and a royal icing strawberry. Place it back into the fridge for 5 minutes.