Preheat the oven to 400 degrees Fahrenheit.

In a shallow bowl, stir together the graham cracker crumbs and granulated sugar.  Gently stab the tortillas with a fork 6-7 times to help prevent air bubbles.

Coat both sides of the tortillas with the melted butter with a basting brush.  Then gently press the tortillas down into the graham cracker mixture to coat the shells.  Flip and repeat until both sides of the tortillas are coated.

Flip a cupcake pan upside down, fold the tortillas in half and place them in between the cups of the pan so that they keep their shape while baking.

Bake for 10-11 minutes until the shells are golden brown.  Let the shells cool in the pan. Make sure that the shells have cooled completely before adding the filling.

In a large mixing bowl, beat together the cream cheese, powdered sugar and vanilla extract until thoroughly combined with a hand held mixer or stand up mixer.

Add in the whipped topping and beat until the mixture is smooth and fluffy.

Chill the mixture in the refrigerator for at least 30 minutes while you prepare the strawberry topping.

For the Strawberry Topping:

Boil water together with sugar and the strawberries in a small pot. Reduce to a simmer to soften the strawberries.

Dissolve cornstarch in a small amount of water, then add the slurry into the pot. Stir constantly until you get a slightly chunky mixture.

Remove from the heat and let it cool completely.

Spoon the strawberry topping on the cheesecake tacos and serve immediately to enjoy!

Transfer the filling mixture to a piping bag or a ziplock bag with one of the corners removed.

Pipe the mixture into the cooled taco shells.  Then spoon the strawberry topping on top.

Serve immediately and enjoy!