Pulse the Fruity Pebbles cereal in a food processor until finely crushed. In a mixing bowl, combine the crushed cereal with melted unsalted butter and granulated sugar until well blended. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

Form small circles of the taco shell mixture, about 3-4 inches wide, ensuring they are somewhat flat for baking. Place the baking sheet in the oven and bake the shaped taco shells for 8-10 minutes until edges turn light golden brown.

Once baked, allow the taco shells to cool on the sheet for a few minutes before gently shaping them over the edge of a bowl or muffin tin to form a taco shape. Let them cool completely.

In a large mixing bowl, beat together the softened cream cheese and granulated sugar until smooth. Gradually mix in the sour cream and pure vanilla extract, then slowly pour in the heavy cream while mixing until light and fluffy, about 2-3 minutes.

Cover the cheesecake filling with plastic wrap and refrigerate for at least 30 minutes to help it firm up.

Dip the edges of each taco shell into finely crushed Fruity Pebbles, then fill each shell with the cheesecake mixture using a piping bag or spoon.

Top with whipped cream and fresh berries, sprinkle additional Fruity Pebbles and chocolate shavings if desired, and serve immediately.