Preheat your oven to 375°F (190°C). Brush flour tortillas with melted unsalted butter, then sprinkle cinnamon sugar on both sides. Drape the tortillas over an oven rack or muffin tins. Bake for 8–10 minutes, until golden and crisp. Allow shells to cool completely before filling.

In a mixing bowl, beat softened cream cheese with powdered sugar and vanilla extract until smooth. In a separate bowl, whip heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese blend and set aside.

In a saucepan, combine chopped strawberries, sugar, and lemon juice over medium heat. Simmer for 5-7 minutes. Mix cornstarch with water to create a slurry, stir it into the strawberry mixture, and cook for an additional 2–3 minutes until thickened. Allow to cool completely.

Fill each taco shell generously with the cheesecake mixture using a piping bag or spoon. Top with the cooled strawberry sauce and serve immediately.