In a medium bowl, beat cream cheese with an electric mixer until smooth. Gradually add sugar and vanilla, mixing until combined.

Fold in heavy cream until incorporated. Add strawberries and continue to fold until mixed.

In a separate bowl, combine graham cracker crumbs and melted butter, mixing well to create a crumbly consistency.

Press the graham cracker mixture into taco molds to form taco shells.

Chill the molded shells in the refrigerator for at least 2 hours until firm.

Once firm, fill each taco shell with cheesecake filling using a piping bag or spoon.

Optional: Sprinkle with chopped pecans for added texture.

Garnish with additional chopped strawberries and serve chilled.