Begin by placing softened cream cheese in a mixing bowl. Using a hand mixer, beat on medium speed for about 2 minutes until smooth and creamy. Gradually mix in granulated sugar and vanilla extract, continuing until fully combined.

Next, pour in the heavy cream and gently fold it into the cream cheese mixture using a spatula. Incorporate chopped fresh strawberries, ensuring they’re evenly distributed throughout the filling.

In a separate bowl, combine graham cracker crumbs and melted unsalted butter. Stir until the mixture resembles wet sand.

Use a taco-shaped mold or muffin tins to press the crumb mixture firmly, creating taco shells.

Once the taco shells are shaped, place them in the refrigerator for at least 2 hours.

After chilling, spoon the cheesecake mixture into each taco shell generously. Smooth the filling to ensure each taco is evenly filled.

For an extra touch, sprinkle chopped toasted pecans on top of the filled tacos and add additional chopped strawberries.

Finally, serve the Strawberry Crunch Cheesecake Tacos chilled for the best tasting experience.