Beat the softened cream cheese in a large mixing bowl until smooth, around 2 minutes on medium speed. Gradually add the sugar and vanilla extract, mixing until blended. Fold in the cold heavy cream and chopped strawberries until combined.

In a separate bowl, mix the graham cracker crumbs with melted butter until it resembles wet sand. Press this mixture into taco molds or muffin tins firmly to form taco shells.

Refrigerate the taco shells for at least 2 hours to let them firm up.

Carefully remove the shell from molds and spoon the cheesecake filling generously into each shell.

Garnish with chopped pecans and additional strawberries, then serve chilled.