1. Preheat oven to 375°F (190°C) and prepare muffin tin or taco holders.

2. In shallow bowl, mix 1/4 cup sugar with 1 tablespoon cinnamon for shell coating.

3. Dice strawberries into small uniform pieces and toss with 2 tablespoons sugar. Let macerate for 10 minutes.

4. Remove cream cheese from refrigerator to soften to room temperature.

5. Brush both sides of each tortilla generously with melted butter using pastry brush.

6. Coat both sides of buttered tortillas with cinnamon-sugar mixture, pressing gently to adhere.

7. Drape tortillas over two bars of upside-down muffin tin or use taco holders to create shell shape.

8. Bake for 10-12 minutes until golden brown and crispy, watching carefully to prevent burning.

9. Let shells cool in their forms for 5 minutes, then transfer to wire rack to cool completely.

10. In large bowl, beat softened cream cheese with electric mixer until smooth and fluffy (2-3 minutes).

11. Add powdered sugar and vanilla extract to cream cheese and mix until fully incorporated.

12. Mix in sour cream until smooth.

13. In separate bowl, whip heavy cream to stiff peaks.

14. Gently fold whipped cream into cream cheese mixture until combined and fluffy.

15. Refrigerate filling for at least 30 minutes for best consistency.

16. Transfer chilled filling to piping bag fitted with large star tip (or ziplock bag with corner cut).

17. Pipe generous amount of cheesecake filling into each cooled taco shell.

18. Spoon macerated strawberries with juices over filling in each shell.

19. Sprinkle with graham cracker crumbs for texture.

20. Top with small dollop of whipped cream and garnish with fresh mint leaf.

21. Serve immediately or refrigerate for up to 2 hours before shells soften.