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Prepare the taco shells:
Preheat oven to 375°F (190°C). Use a round cookie cutter to cut tortillas into circles. Brush both sides with melted butter, then toss in a mixture of sugar and cinnamon. Drape over the bars of an oven rack or a taco shell baking rack to form taco shapes. Bake for 8–10 minutes until golden and crisp. Cool completely.
Make the cheesecake filling:
In a mixing bowl, beat softened cream cheese, sugar, and vanilla extract until smooth. In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold whipped cream into the cream cheese mixture until well combined. Refrigerate until ready to use.
Prepare the strawberry crunch topping:
Combine crushed golden Oreos, crushed freeze-dried strawberries, and melted butter in a bowl. Mix until a crumbly texture forms.
Assemble the tacos:
Spoon or pipe the cheesecake filling into each cooled taco shell. Top generously with strawberry crunch and fresh diced strawberries. Add whipped cream if desired.
Serving and storage tips:
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