In a medium bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.

Add the granulated sugar and vanilla extract and continue mixing until well combined.

Pour in the heavy cream and fold it into the cream cheese mixture until it is evenly incorporated and smooth.

Gently fold the finely chopped strawberries into the cheesecake filling.

In a separate bowl, combine the graham cracker crumbs and melted butter. Stir until the crumbs are fully coated and the mixture resembles coarse sand.

Press the graham cracker mixture firmly into small taco-shaped molds or the cups of a muffin tin, creating taco shells with firm walls.

Place the prepared shells in the refrigerator and chill for at least 2 hours, or until they are firm and hold their shape.

Once the shells are firm, remove them from the refrigerator. Carefully spoon or pipe the cheesecake filling into each shell, filling them evenly.

Sprinkle the chopped toasted pecans over the filled tacos if using.

Garnish each taco with additional chopped strawberries for extra color and fruitiness.

Serve the strawberry crunch cheesecake tacos chilled and enjoy the creamy, crunchy, fruity combination in every bite.