Preheat your oven to 375°F (190°C) and gather your small flour tortillas. In a small bowl, combine granulated sugar and ground cinnamon. Brush each tortilla with melted unsalted butter, then generously coat them in the cinnamon sugar mixture. Drape the tortillas over the oven rack and bake for 8–10 minutes, or until they’re crisp and slightly golden. Allow them to cool completely before filling.

In a mixing bowl, beat together the cream cheese, powdered sugar, and vanilla extract until the mixture is smooth and creamy. In another bowl, whip the heavy cream until it forms stiff peaks. Gently fold the whipped cream into the cream cheese mixture until fully combined and light. If you're not ready to assemble your Strawberry Cheesecake Dessert Tacos yet, transfer the filling to the fridge to keep it chilled.

In a saucepan over medium heat, combine your fresh or frozen strawberries, granulated sugar, and lemon juice. Stir and let the mixture simmer for about 5 minutes, until the strawberries soften. Create a cornstarch slurry by mixing cornstarch with a little water, then stir this into the simmering sauce. Continue to cook until the sauce thickens, about 2–3 minutes, then remove from heat and let it cool completely.

Once your taco shells are cool, it's time to bring your Strawberry Cheesecake Dessert Tacos to life! Using a piping bag or a spoon, generously fill each taco shell with the luscious cheesecake filling. Drizzle the thickened strawberry sauce on top before serving. For the best texture and taste, serve them immediately.