Start by beating the softened cream cheese until it’s nice and smooth—about 2-3 minutes.

Add granulated sugar and vanilla extract to the cream cheese. Blend until fully incorporated.

Carefully fold in the heavy cream and finely chopped strawberries to maintain an airy texture.

Combine graham cracker crumbs and melted butter until it reaches a sandy texture.

Press the crumb mixture firmly into taco-shaped molds to create a uniform thickness.

Chill the molds in the refrigerator for at least 2 hours until firm to the touch.

Carefully fill each taco shell with the cheesecake mixture, ensuring they’re overflowing.

Sprinkle toasted pecans on top if desired, and garnish with additional chopped strawberries. Serve chilled.