Add the graham cracker crumbs and sugar to a shallow dish. Stir to combine.
Using a 3 ¾ inch circle cookie cutter, cut out 3 circles per 9-inch tortilla shell.
Using a fork, stab it 6 to 7 times on both sides to help prevent air bubbles.
Using a brush, coat each 3 ¾ inch shell with melted butter.
Place in the shallow dish of graham cracker crumbs and gently press down. Flip and repeat until the shell is coated in crumbs.
Fold the shell in half and form a seam in the middle.
Flip a cupcake pan upside down and stagger the shells between the cups.
Place in the preheated oven and bake for 11 minutes until the edges are brown and stiff.
Remove from the oven and leave to cool in the cupcake pans. This will allow the taco shells to keep their shape once they've cooled completely.
Add the cream cheese to a large mixing bowl. Using a hand mixer, beat until smooth and creamy. Scrape down the sides of the bowl.
Add in the pudding mix, ½ cup of the heavy cream, powdered sugar, and vanilla extract. Beat until incorporated.
Add in the remaining heavy cream and beat until smooth and fluffy.
Fill the piping bag that's been fitted with the Wilton 1M piping tip with the cheesecake filling.
Pipe the cheesecake filling into the cooled taco shells. I like to start piping in the middle of the shell, pipe to one edge, back to the center, to the other edge of the taco, and back to the center in one continuous flow. Repeat with the remaining taco shells.
Add the fresh chopped strawberries with the strawberry glaze to a bowl and stir to combine. *see notes
Spoon the topping on the cheesecake tacos.
*If you can't find the strawberry glaze in the fruit section of your grocery store, you can use strawberry pie filling and add fresh strawberries to it.