Begin by taking 16 ounces of softened cream cheese and beating it in a mixing bowl using an electric mixer for about 2 minutes, or until it’s creamy and free of lumps.

Gradually add in ¾ cup of granulated sugar and 1 teaspoon of vanilla extract, mixing for an additional minute until combined and smooth.

Gently fold in 1 cup of heavy cream using a spatula until the mixture becomes light and fluffy.

Add in 1 cup of chopped fresh strawberries, stirring until they are evenly distributed within the cheesecake filling.

In a separate bowl, combine 1 ½ cups of graham cracker crumbs with ½ cup of melted unsalted butter, mixing until resembling wet sand.

Press the graham cracker mixture firmly into taco-shaped molds or muffin tins to shape them into shells.

Chill the molds in the refrigerator for at least 2 hours to allow the shells to set firmly.

After chilling, carefully remove the hardened taco shells and fill each shell with the cheesecake filling.

Smooth the top of each taco with a spatula.

Sprinkle with chopped toasted pecans and additional chopped strawberries if desired, then serve chilled.