1. Preheat your oven to 400°F.

2. In a shallow dish, combine the graham cracker crumbs and granulated sugar.

3. Using a 3 3/4-inch round cookie cutter, cut out 3 circles from each tortilla.

4. Poke each circle 6–7 times with a fork to prevent air bubbles from forming.

5. Brush each tortilla circle with the melted butter, then dip both sides into the graham cracker mixture to coat evenly.

6. Fold each coated tortilla circle in half and place between the cup of an upside-down cupcake pan to form taco shells.

7. Bake the shells for 11 minutes, or until the edges are golden brown and the shells are stiff. Remove from the oven and let cool completely in the pan.

8. In a large mixing bowl, beat the softened cream cheese until it’s smooth and creamy.

9. Add the instant cheesecake pudding mix, 1/2 cup of heavy whipping cream, powdered sugar, and vanilla extract. Beat until the mixture is well combined.

10. Pour in the remaining 1/2 cup of heavy whipping cream and beat until the filling is smooth and fluffy.

11. Transfer the cheesecake filling into a piping bag fitted with a Wilton 1M tip.

12. Pipe the filling into each cooled taco shell, ensuring an even distribution.

13. In a small bowl, mix the chopped fresh strawberries with the strawberry glaze.

14. Spoon the strawberry mixture onto the filled taco shells, creating a vibrant and appetizing topping.