Preparation

• In a medium bowl, beat the softened cream cheese until smooth and creamy. Add the granulated sugar and vanilla extract, and continue mixing until thoroughly combined and smooth.
• Carefully fold in the heavy cream and finely chopped strawberries into the cream cheese mixture until evenly distributed without deflating the cream.
• In a separate bowl, mix the graham cracker crumbs with the melted butter until the crumbs are well coated and the texture resembles coarse sand.
• Divide the graham cracker mixture evenly among 8 small taco-shaped molds or a muffin tin. Press firmly into the sides and bottom to create a sturdy shell shape.
• Place the molds in the refrigerator and chill for at least 2 hours until the shells are firm and hold their shape well.
• Remove the chilled shells from the refrigerator. Spoon or pipe the cheesecake filling evenly into each taco shell, filling up the centers nicely.
• Sprinkle chopped toasted pecans on top of the cheesecake filling if using, then garnish with additional chopped fresh strawberries for a fresh burst of flavor.
• Serve the strawberry crunch cheesecake tacos chilled to enjoy the creamy texture combined with the crunchy shell and juicy strawberries.