Start by beating cream cheese in a mixing bowl using an electric mixer on medium speed until smooth and creamy, about 2 minutes. Gradually add sugar and vanilla extract, mixing until fluffy.

Gently fold in heavy cream into the cream cheese mixture using a rubber spatula, being careful not to overmix. Then, add finely chopped fresh strawberries, folding until evenly distributed.

In a separate bowl, mix graham cracker crumbs and melted unsalted butter until the texture resembles coarse sand. Press the mixture into a taco-shaped mold and bake at 350°F for about 10 minutes.

Allow taco shells to cool completely, then place them in the refrigerator for at least 2 hours.

Spoon the cheesecake filling evenly into each taco shell.

Sprinkle with chopped toasted pecans and garnish with additional chopped strawberries.

Serve chilled for the best taste experience.