Preheat the oven to 400 degrees F.

Add graham cracker crumbs and sugar to a shallow dish and stir to combine.

Using a 3 3/4 inch circle cookie cutter, cut out 3 circles per 9-inch tortilla shell.

Using a fork, stab each circle 6 to 7 times on both sides to prevent air bubbles.

Brush each shell with melted butter.

Press each shell into the shallow dish of graham cracker crumbs, coating both sides.

Fold each shell in half to form a seam and flip a cupcake pan upside down.

Stagger the shells between the cups of the cupcake pan.

Bake in the preheated oven for 11 minutes until the edges are brown and stiff.

Remove from oven and cool in the cupcake pans to retain shape.

In a large mixing bowl, beat cream cheese until smooth and creamy using a hand mixer.

Add pudding mix, 1/2 cup of heavy cream, powdered sugar, and vanilla extract; beat until incorporated.

Add remaining heavy cream and beat until smooth and fluffy.

Fill a piping bag fitted with a Wilton 1M piping tip with the cheesecake filling.

Pipe the cheesecake filling into the cooled taco shells, starting from the center and moving to the edges.

In a bowl, stir together chopped strawberries and strawberry glaze.

Spoon the topping onto the cheesecake tacos.

Serve immediately.