Preheat your oven to 375°F (190°C). In a small bowl, mix sugar and cinnamon. Brush melted butter over tortillas, then coat both sides with the cinnamon-sugar mixture. Drape over oven rack and bake for 8-10 minutes until golden brown.

In a mixing bowl, beat cream cheese with powdered sugar and vanilla until smooth. In a separate bowl, whip heavy cream until stiff peaks form. Fold whipped cream into cream cheese mixture until combined.

In a saucepan, combine chopped strawberries, sugar, and lemon juice. Simmer for 5-7 minutes until the strawberries soften. Mix cornstarch with water and add to the saucepan. Simmer for another 2-3 minutes until thickened.

Fill the cooled taco shells with cheesecake filling, then drizzle strawberry sauce over the top. Serve immediately.