Preheat your oven to 350°F (175°C).

In a mixing bowl, combine crushed graham crackers and melted butter, mixing well.

Press the mixture into the shape of taco shells using a taco mold or form them on a baking sheet.

Bake the shells for 8-10 minutes or until golden brown.

While the shells cool, prepare the cheesecake filling by beating cream cheese and powdered sugar together until smooth.

Add vanilla extract and whipped cream to the mixture and gently fold until combined.

Fill the cooled taco shells with the cheesecake mixture, smoothing the top as needed.

Top with sliced strawberries and sprinkle with crushed graham crackers for garnish.