In a medium bowl, beat the softened cream cheese using a hand mixer on medium speed until creamy and smooth, about 2 minutes. Gradually mix in granulated sugar and vanilla extract until well combined.

Gently fold in the heavy cream to the cream cheese mixture using a spatula. Then add in the chopped fresh strawberries, mixing until evenly distributed.

In a separate bowl, combine the graham cracker crumbs and melted unsalted butter until it resembles damp sand.

Divide the graham cracker mixture evenly among taco molds, pressing it firmly into each mold to form a shell shape.

Place the filled taco molds in the refrigerator for at least 2 hours.

Once chilled, carefully remove the taco shells from the molds and spoon the creamy cheesecake filling into each taco shell.

Sprinkle the filled tacos with chopped toasted pecans and garnish with additional chopped strawberries. Serve chilled.