Preheat your oven to 375°F.

Flip a muffin tin upside down and place it on a baking sheet. This will help shape the tortillas into taco shells. It looks weird, but it works.

Pour the melted butter into a shallow bowl.

In another bowl, mix the graham cracker crumbs and sugar.

Lightly poke a few holes in each tortilla with a fork. Don’t skip this unless you enjoy tortilla bubbles ruining your plans.

Dip both sides of each tortilla into the melted butter. Then press both sides into the graham cracker mixture until coated.

Carefully tuck each tortilla between the muffin cups to create a taco shape.

Bake for 10 to 12 minutes, until the shells are golden and crisp.

Remove them and let them cool. Try not to touch them immediately. I always do. It’s always hot.

Add the sliced strawberries, sugar, and 3 tablespoons of water to a medium saucepan.

Cook over medium heat for 2 to 3 minutes, stirring occasionally, until the strawberries soften.

In a small bowl, mix the remaining 1 tablespoon water with the cornstarch until smooth.

Stir this into the strawberry mixture.

Let it simmer for another 2 to 3 minutes, stirring constantly, until thickened.

Remove from heat and let it cool down.

In a large bowl, beat the softened cream cheese on medium speed until smooth. This takes about 3 to 4 minutes.

Lower the speed and add the heavy cream, powdered sugar, and vanilla. Mix until combined.

Turn the speed back up to medium and beat for 2 to 3 minutes, until the filling is fluffy and light.

Spoon the cheesecake filling into the cooled taco shells.

Top with the strawberry mixture.

Add extra sliced strawberries if you’re feeling fancy or trying to impress someone.

Serve right away. These are best when the shells are still crunchy and life is still good.