In a mixing bowl, beat cream cheese until smooth and creamy. Gradually mix in granulated sugar and vanilla extract, blending until fully incorporated. Gently fold in whipped heavy cream and chopped fresh strawberries.

In a separate bowl, combine graham cracker crumbs with melted butter. Firmly press the mixture into taco molds or greased muffin tins and preheat the refrigerator.

Place the shaped taco shells in the refrigerator and let them chill for at least 2 hours until fully set.

Once the taco shells are set, carefully remove them from the molds and fill each shell generously with the cheesecake filling.

Sprinkle with optional chopped toasted pecans and additional fresh strawberry slices. Serve chilled.