Preheat your oven to 350°F (175°C) and line a cupcake pan with paper liners.

In a large mixing bowl, combine the strawberry cake mix, guava juice, eggs, and melted coconut oil. Mix until smooth.

Fill each cupcake liner about one-third full with the batter and bake for 19-22 minutes.

Let the cakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

For the glaze, combine guava juice and sugar in a saucepan; bring to a boil. Mix cornstarch with water, then add to the boiling mixture.

In another bowl, beat cream cheese until fluffy, add sugar and vanilla, then fold in Cool Whip.

Once cooled, spread the cream cheese topping over each cake, and refrigerate for 30 minutes.

Drizzle the cooled guava glaze over each mini cake before serving.