Preheat oven to 350°F and line a cupcake pan with paper liners.
In a medium bowl, sift together graham cracker crumbs, flour, baking powder, and salt.
In a large bowl, cream together butter, granulated sugar, and brown sugar until light and fluffy. Beat in eggs, then vanilla.
Alternate mixing the dry ingredients and milk into the large bowl, starting and ending with the dry.
Divide batter among papers and bake for about 20 minutes, until a toothpick inserted in the center comes out dry. These cupcakes will have flat tops.
Remove from pan and let cool completely.
To make the topping, set a stainless bowl (preferably your stand mixer bowl) over a pot of simmering water.
Add the egg whites, sugar, and cream of tartar, and whisk continuously until the sugar is dissolved and the whites are warm.
Remove bowl from pot and immediately begin whipping at low speed, then gradually increasing to high. Beat for about 6 minutes, until glossy and quite thick.
Spoon into a piping bag, cut off end, and pipe onto cupcakes. Place cupcakes in the refrigerator.
To make the chocolate dip, combine chocolate chips and vegetable/coconut oil in a tall microwave safe measuring cup. Heat in 30 second intervals, stirring after each time, until chocolate is completely melted and smooth. Let cool to room temperature.
When chocolate is cooled, VERY QUICKLY dip cupcakes upside-down into chocolate and replace onto rack. Repeat with remaining cupcakes. Alternately, you can drizzle chocolate on top with a spoon, though excess will run off the sides.
Chill cupcakes for about 5 minutes, until topping is starting to set but still tacky. Decorate with candy-coated sunflower seeds, if desired. Chill until just before ready to serve.