Cut the stems off of the strawberries, and then cut about 2/3 of the way up to create the body and the hat. Set aside.
In a very small microwave safe bowl, sprinkle the gelatin over the cold water and bloom. In a large bowl, combine the cream and the sugar, and whip until slightly thickened. Place the bowl of gelatin in the microwave and microwave for just a few seconds until the gelatin is melted. Make sure you don't go for more than a few seconds or else it will boil! Add the gelatin to the whipped cream while whipping. Go until the cream is nice and stiff, and then STOP! Don't go too long! Place a few spoonfuls into a piping bag fitted with a narrow tip (I used wilton 3), and then about triple that amount into another piping bag with a bigger tip (I used wilton 2A).
Use the remaining cream in the bowl to frost the cupcakes. You may or may not need to use all of it. Save any remaining cream in case you need more for the Santas. Sprinkle the white chocolate liberally over all of the frosted cupcakes.
To make the Santas, use the bigger piping tip bag to pipe a nice round blob onto the top of the body portion of the strawberry (see video above). You want it to have a nice round shape because it gives a more jolly plump look! Now place the strawberry hat on the blob of cream at an angle (see video and pictures), so that a lot of cream is showing at the front, and the strawberry top and bottom are nearly touching at the back. Use the narrow piping tip to pipe a dot on the top of the hat, and two to three buttons down the front. Place two sesame seed eyes on the cream face. I wet the tip of my finger just a little bit, so the sesame seed sticks to my fingertip, and then gently place it on the cream.
Place the Santas on the cupcakes, and garnish with mint, if desired. You will want to keep these in the fridge if you aren't eating them soon, because of the whipped cream.