Preheat oven to 375°F (190°C). Brush tortillas with melted butter, then coat with cinnamon sugar.

Drape tortillas over oven rack bars to form a taco shape and bake for 8–10 minutes until crisp. Let cool.

In a bowl, beat cream cheese, powdered sugar, and vanilla until smooth. In another bowl, whip heavy cream to stiff peaks, then fold into cream cheese mixture.

For strawberry crunch, mix crushed Oreos, crushed freeze-dried strawberries, and melted butter until combined.

Toss fresh strawberries with sugar and let sit for 5–10 minutes.

Fill cooled taco shells with cheesecake filling, sprinkle with strawberry crunch, and top with sugared strawberries.

Serve chilled for the perfect sweet crunch!