In a medium bowl, beat 8 ounces of softened cream cheese with an electric mixer until smooth and creamy, about 2 minutes. Gradually add 1/2 cup of granulated sugar and 1 teaspoon of vanilla extract, mixing until well combined and fluffy.

Fold in 1 cup of finely chopped fresh strawberries to the cheesecake mixture.

In a separate bowl, whip 1 cup of heavy cream until stiff peaks form, approximately 3-4 minutes. Gently combine the whipped cream with the strawberry and cheesecake blend until uniformly mixed.

In another bowl, mix 1 1/2 cups of graham cracker crumbs with 1/2 cup of melted unsalted butter until well coated.

Using small taco-shaped molds or a muffin tin, press the graham cracker mixture firmly into the molds.

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

Once the taco shells are firm, carefully remove them from the molds and fill each taco shell generously with the cheesecake mixture.

For added crunch, sprinkle the tops with chopped toasted pecans.

Garnish with additional chopped strawberries if desired, and serve chilled.