In a large bowl, beat softened cream cheese until smooth, then mix in powdered sugar and vanilla extract. Gradually add heavy cream and beat until the mixture is light and fluffy.

Combine crushed Golden Oreo cookies, crushed freeze-dried strawberries, and melted butter in a separate bowl, mixing until you have a crumbly topping.

Gently fold small flour tortillas in half over an oven rack or a foil-lined baking sheet to create a taco shell shape. Bake or air fry until crisp and lightly golden, or lightly fry in oil and shape immediately.

Fill each cooled taco shell with a generous amount of the cheesecake filling, then sprinkle the strawberry crunch mixture over the top.

Place the assembled tacos on a plate and chill in the refrigerator for at least 30 minutes before serving for optimal results.