Preheat your oven to 350°F. In a medium bowl, combine crushed graham crackers, melted butter, and granulated sugar. Mix until well combined.

Press the mixture into the bottom and up the sides of a taco shell mold or a muffin tin to form mini taco shells. Bake for 5-7 minutes until golden brown. Remove from the oven and let cool completely.

In a large mixing bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy.

In another bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until fully combined.

Once the taco shells are cool, fill each shell with the cheesecake mixture. Top with diced strawberries and drizzle with strawberry syrup.

Chill the filled tacos in the refrigerator for at least 30 minutes before serving to allow the flavors to meld.