Preheat your oven to 350°F (175°C).

Prepare the taco shells. Arrange them on a baking sheet and place them in the oven for about 5-7 minutes.

While the shells are baking, create the cheesecake filling. In a large mixing bowl, combine cream cheese and powdered sugar.

Add vanilla extract and blend until smooth and creamy.

In a separate bowl, whip the heavy cream until stiff peaks form.

Gently fold the whipped cream into the cream cheese mixture until fully combined.

Stir in the chopped strawberries gently to distribute them evenly throughout the filling.

Remove taco shells from the oven and let them cool slightly before filling.

Spoon the cheesecake filling into each taco shell generously.

In a small bowl, combine crushed graham crackers with melted butter and mix well.

Sprinkle the graham cracker mixture over the filled tacos for added crunch.

Drizzle strawberry syrup over the filled tacos just before serving.

Serve immediately and enjoy this delightful dessert.