Preheat your oven to 375°F (190°C). In a small bowl, combine ½ cup granulated sugar and 1 tablespoon ground cinnamon. Brush each flour tortilla with ½ cup melted unsalted butter, then coat both sides with the sugar-cinnamon mixture. Drape the tortillas over the oven rack and bake for 8-10 minutes or until crispy and golden. Allow the taco shells to cool completely on a wire rack.

In a large mixing bowl, beat together 8 oz softened cream cheese, ½ cup powdered sugar, and 1 teaspoon vanilla extract using an electric mixer on medium speed until smooth and creamy. In a separate bowl, whip ½ cup heavy whipping cream to stiff peaks. Gently fold the whipped cream into the cream cheese mixture until well combined and fluffy.

In a medium saucepan over medium heat, combine 1 cup chopped strawberries, ¼ cup granulated sugar, and 1 tablespoon lemon juice. Simmer for 5-7 minutes until the strawberries are juicy. Mix 1 tablespoon cornstarch with 2 tablespoons water to create a slurry. Stir this into the saucepan, and cook for an additional 2-3 minutes until thickened. Allow it to cool completely.

Once the taco shells have cooled, carefully pipe or spoon the creamy cheesecake filling into each shell. Top with a spoonful of the cooled strawberry sauce. Serve immediately for the best texture and flavor.