Have you been feeding syrup? Nectar that crystalizes quickly (like sugar syrup) shrinks in the cell as the dense crystals form and leaves a wrinkled top. Many natural nectars crystalize quickly - dandelion and clover are famous. Left too long on the hive, virtually any honey is going to crystalize. Your pix looks like last fall's honey crop (dark wax) and the capped honey has crystallized under cover.
Crystalization is driven by glucose concentration in the fructose/glucose mix that is honey. The higher the glucose the faster the crystalization. High fructose nectars (Locust, Tupelo, Sage are great varieties) will stay liquid longer.
Crystalization is also driven by seed crystals in the cells. Frames that have crystalized are going to continue to do so (in practice, the bees will leave some of the crystal sugar when cleaning the cell to dry).
Others might chime in with exotic management of crystal honey frames. My management is pretty basic- I put the boxes on top the inner cover, and let the bees come up through the port hole and thoroughly rob out the box. They shred the drawn comb a bit in the process, but the damage is quickly repaired when placed on a hive for flow.
One of the great holy wars of the contending factions of beekeepers is should you feed syrup or no. I won't tread into that one, as I dislike holy wars and their prophets and acolytes. The propensity for sugar to crystalize is only a side issue in the great supplemental feeding holy war.
A web source that pretty much repeats this info is: Honey Crystalization