In a medium bowl, beat the cream cheese with a hand mixer on medium speed for about 2 minutes until smooth and creamy.

Gradually mix in the granulated sugar and vanilla extract until well combined.

Gently fold in the heavy cream until just incorporated.

Add the chopped strawberries and fold to distribute evenly.

In a separate bowl, combine graham cracker crumbs with melted butter until resembling wet sand.

Press the crumb mixture into taco molds or muffin tin to create shells.

Chill the taco shells in the refrigerator for at least 2 hours.

Once set, fill each shell with the cheesecake mixture.

Sprinkle with chopped pecans and garnish with additional strawberries before serving.