In a medium mixing bowl, beat 8 ounces of softened cream cheese until it is smooth and creamy, about 2 minutes. Gradually add 1/2 cup of granulated sugar and 1 teaspoon of vanilla extract, mixing until fully combined. Next, gently fold in 1 cup of heavy cream and 1 cup of chopped fresh strawberries until the mixture is beautifully blended and creamy. Set this delightful cheesecake filling aside.

In a separate bowl, combine 1 1/2 cups of graham cracker crumbs with 1/2 cup of melted unsalted butter, mixing until the crumbs are evenly coated. This should take about 1 minute of gentle stirring.

Spoon the graham cracker mixture into taco molds or the cups of a muffin tin, pressing it firmly against the sides and bottom using your fingers or the back of a spoon. Create a well in the center of each shell to hold the filling, ensuring an even layer.

Place the taco molds or muffin tin in the refrigerator and let the crust chill for at least 2 hours, allowing it to firm up significantly.

Once the taco shells are firm, carefully remove them from the molds. Using a spoon or piping bag, fill each shell generously with the luscious cheesecake filling, ensuring an even distribution.

Sprinkle the tops of each filled taco shell with chopped toasted pecans for an added crunch, if desired. You can also garnish with additional chopped strawberries.

For the best flavor and texture, serve your Strawberry Crunch Cheesecake Tacos chilled directly from the refrigerator.