Preheat the oven to 350°F (175°C).
In a mixing bowl, combine crushed graham crackers and melted butter.
Spoon the mixture into taco molds to shape the shells.
Bake for 10 minutes or until golden brown.
While the shells cool, prepare the cheesecake filling.
In a bowl, beat softened cream cheese until smooth.
Add in powdered sugar and vanilla, mixing until well combined.
Fold in the chopped strawberries and whipped cream.
Carefully fill the cooled taco shells with the cheesecake filling.
Top with strawberry crunch topping before serving.
