Cut tortillas into smaller circles if needed. Brush both sides with melted butter. Mix sugar and cinnamon together, then coat each tortilla evenly with the sweet mixture.

Carefully fold tortillas into taco shapes. Place them between oven rack spaces or use molds to hold their shape while baking until crisp and golden.

Bake taco shells at 375°F (190°C) for about eight to ten minutes. Remove them carefully and allow them to cool completely before adding filling.

Beat softened cream cheese with powdered sugar and vanilla until smooth. Add heavy cream and lemon juice. Continue mixing until the filling becomes thick and creamy.

Combine crushed cookies, crushed freeze-dried strawberries, and melted butter in a bowl. Mix well until the crumbs become slightly coated and have a beautiful strawberry color.

Transfer cheesecake filling into a piping bag or zip bag. Pipe the creamy filling inside each cooled taco shell until nicely filled.

Sprinkle strawberry crunch mixture over the cheesecake filling. Press gently so the topping sticks and creates a delicious crispy layer.

Top each taco with fresh strawberry pieces and extra whipped cream. Add mint leaves if desired. Serve immediately for the best texture and flavor.