Preheat your oven to 350°F (175°C).
In a bowl, mix crushed graham crackers, sugar, and melted butter until well combined.
Press the mixture firmly into the bottom of a greased taco mold or shaped foil to form taco shells.
Bake the crusts for 8-10 minutes or until golden brown.
While the crusts cool, prepare the cheesecake mixture by beating cream cheese, powdered sugar, and vanilla extract together until smooth and creamy.
Gently fold in diced strawberries into the cheesecake mixture with a spatula.
Spoon or pipe the cheesecake filling into the cooled taco shells.
Top with additional strawberries or whip cream, if desired, before serving.
