Preheat the oven to 400°F (200°C).
Prepare the Shells:
Add graham cracker crumbs and sugar to a shallow dish and stir to combine.
Using a 3 ¾ inch circle cookie cutter, cut 3 circles out of each 9-inch tortilla shell.
Pierce each circle with a fork 6 to 7 times on both sides to prevent air bubbles.
Brush each tortilla circle with melted butter, then press into the graham cracker mixture, coating both sides.
Fold each shell in half and create a seam in the middle.
Flip a cupcake pan upside down and stagger the shells between the cups.
Bake in the preheated oven for 11 minutes, until the edges are brown and stiff. Let them cool in the pan to maintain their shape.
Prepare the Cheesecake Filling:
In a large mixing bowl, beat the cream cheese until smooth and creamy. Scrape down the sides of the bowl.
Add the pudding mix, ½ cup of heavy cream, powdered sugar, and vanilla extract. Beat until well incorporated.
Add the remaining heavy cream and beat until the mixture is smooth and fluffy.
Transfer the cheesecake filling to a piping bag fitted with a Wilton 1M piping tip.
Assemble the Cheesecake Tacos:
Pipe the cheesecake filling into the cooled taco shells, starting from the center and working outwards in a continuous flow. Repeat for all shells.
Prepare the Topping:
In a bowl, mix the chopped strawberries with the strawberry glaze until combined.
Spoon the strawberry topping over the cheesecake-filled tacos.
Serve immediately and enjoy!