Preheat your oven to 350°F.
In a mixing bowl, combine the crushed Fruity Pebbles and melted butter. Mix until the cereal is evenly coated.
Press the mixture into the bottom and up the sides of a muffin tin to form taco shells.
Bake for 10 minutes, then let cool completely.
In a separate bowl, beat the softened cream cheese until smooth.
Add the powdered sugar and vanilla extract, mixing until well combined.
Gently fold in the whipped topping, mini marshmallows, strawberries, bananas, and kiwi.
Once the taco shells are cool, fill each shell with the cheesecake mixture.
Top with additional diced fruit and rainbow sprinkles.
Chill the filled tacos in the refrigerator for at least 30 minutes before serving to allow the flavors to meld.