Preheat oven to 325°.

Bake cupcakes in desired flavor and papers. Let cool completely.

Frost with desired frosting and sugars or edible glitters.

Using a sharp serrated knife, cut graham crackers to a triangle shape to resemble the insole of the shoe.

Dip graham cracker in white dipping chocolate.

Immediately attach popsicle stick to back of graham cracker after dipping.

Use a sugar cone to resemble a heel and cut down with serrated knife if desired.

Attach to graham cracker using white dipping chocolate.

Insert insole into the cupcake and decorate with fondant or candies as desired.