1. Preheat the oven to 375°F and prepare an upside-down muffin tin or taco rack for shaping the shells.

2. Brush both sides of each tortilla with melted butter.

3. Mix the granulated sugar and cinnamon in a shallow bowl, then coat each tortilla in the mixture.

4. Drape the tortillas over the muffin tin spaces or taco rack and bake for 8 to 10 minutes until golden and crisp.

5. Let the shells cool completely so they hold their shape.

6. Beat the softened cream cheese until smooth.

7. Add the powdered sugar and vanilla extract, then mix until creamy.

8. In a separate bowl, whip the heavy cream until soft peaks form.

9. Fold the whipped cream into the cream cheese mixture until light and fluffy.

10. In a small bowl, combine the crushed golden sandwich cookies and crushed freeze-dried strawberries.

11. Pipe or spoon the cheesecake filling into the cooled taco shells.

12. Top with sliced fresh strawberries and sprinkle or press on the strawberry crunch mixture.

13. Drizzle with strawberry glaze just before serving.

14. Chill briefly if desired, then serve while the shells are still crisp.