In a medium bowl, beat 8 ounces of softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 2 minutes. Gradually add 1/2 cup of granulated sugar and 1 teaspoon of vanilla extract, mixing until fully combined. Fold in 1 cup of heavy cream and 1 cup of chopped fresh strawberries using a spatula until the mixture is light and fluffy.

In a separate bowl, combine 1 1/2 cups of graham cracker crumbs with 6 tablespoons of melted unsalted butter, stirring until all crumbs are well-coated.

Firmly press the graham cracker mixture into taco-shaped molds, covering both the bottom and sides to form a sturdy shell.

Place the filled molds in the refrigerator and chill for at least 2 hours or until the shells are firm to the touch.

Once chilled, carefully remove the taco shells from the molds. Using a spoon or piping bag, evenly fill each shell with the cheesecake mixture.

For the final touch, sprinkle the filled tacos with 1/4 cup of chopped toasted pecans for added crunch and texture, if desired. Top with additional chopped strawberries.