Prepare the Taco Shells:

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a bowl, mix together the graham cracker crumbs, sugar, and melted butter. Add a splash of milk if the mixture feels too dry.
Spoon the graham cracker mixture into taco shell molds or use the back of a spoon to shape the mixture into small taco-like shells on the baking sheet.
Bake for 10-12 minutes, or until golden brown. Let them cool completely before filling.
Make the Cheesecake Filling:

Beat the softened cream cheese, powdered sugar, and vanilla extract together until smooth and creamy.
In a separate bowl, whip the heavy cream until stiff peaks form, then fold it into the cream cheese mixture until well combined.
Prepare the Strawberry Crunch Topping:

In a bowl, mix the crushed freeze-dried strawberries, crushed graham crackers, melted butter, and sugar. Stir until the mixture has a crumbly texture.
Assemble the Cheesecake Tacos:

Spoon the cheesecake filling into the cooled graham cracker taco shells.
Generously sprinkle the strawberry crunch topping on top of the cheesecake filling.
Serve and Enjoy:

Serve immediately, or refrigerate for a few hours before serving for a firmer cheesecake texture.