Begin by placing the softened cream cheese in a large mixing bowl. Using an electric mixer, beat the cream cheese on medium speed until smooth and creamy, about 2-3 minutes. Gradually add granulated sugar and vanilla extract, mixing until fully incorporated. Gently fold in the heavy cream and chopped strawberries until well combined.

In a medium bowl, combine graham cracker crumbs with melted unsalted butter. Stir until the mixture resembles coarse sand with all crumbs evenly coated. Preheat your fridge while preparing taco molds.

Take a taco-shaped mold or muffin tin and lightly grease it. Press the graham cracker mixture firmly into the molds, shaping the sides and bottom of each taco shell.

Place the molds into the refrigerator and allow the taco shells to chill for at least 2 hours or until firm.

Once the shells are firm, carefully remove them from the molds. Using a spoon or piping bag, fill each taco shell with the creamy cheesecake mixture, distributing it evenly.

Sprinkle the tops of the filled taco shells with chopped toasted pecans and garnish with additional chopped strawberries. This enhances the look and taste.

Serve your Strawberry Crunch Cheesecake Tacos chilled. Arrange them on a platter to showcase their delightful layers.