Preheat your oven to 350°F (175°C).

Mix the sugar and cinnamon in a small bowl. Brush each tortilla with melted butter, then sprinkle with the cinnamon sugar mix.

Shape the tortillas into taco shells using a baking dish or muffin tin. Bake for about 10-12 minutes until they are crispy.

In a bowl, beat together the softened cream cheese, powdered sugar, and vanilla extract until smooth.

In another bowl, whip the heavy cream until it forms soft peaks. Gently fold this into the cream cheese mixture until combined.

In a saucepan, mix the strawberries, sugar, and lemon juice over medium heat until the strawberries start to break down. Add the cornstarch mixture and stir until it thickens. Remove from heat and let cool.

Once the taco shells are cool, fill them with the cheesecake mixture, then top with the strawberry mixture.