Heat vegetable oil in a skillet over medium heat. Fry each flour tortilla for 15-30 seconds per side until lightly golden, then carefully fold it into a taco shape while still warm and drain on paper towels.

Immediately sprinkle the warm fried taco shells with cinnamon sugar, ensuring they are evenly coated.

In a large bowl, beat the softened cream cheese, powdered sugar, and vanilla extract with an electric mixer until the mixture is smooth and creamy.

In a separate chilled bowl, whip the cold heavy cream until stiff peaks form, being careful not to overbeat.

Gently fold the whipped cream into the cream cheese mixture until just combined, creating a light and airy cheesecake filling.

Carefully fill each prepared taco shell with the creamy cheesecake mixture using a spoon or piping bag.

Generously top each filled taco with Fruity Pebbles cereal, pressing lightly to adhere.

Place the assembled Fruity Pebbles Cheesecake Tacos on a plate or baking sheet and chill in the refrigerator for at least 2 hours to allow the filling to set.