In a medium bowl, combine graham cracker crumbs, melted butter, and granulated sugar. Mix until well combined. Set aside.

In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth. Gradually add powdered sugar and vanilla extract, mixing until fully incorporated.

In another bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until well blended.

To assemble the tacos, warm the flour tortillas in a skillet over low heat for about 30 seconds on each side, just until pliable.

Spread a generous amount of the cheesecake filling onto each tortilla. Top with diced strawberries and drizzle with strawberry syrup.

Fold the tortillas in half to create taco shapes.

Sprinkle the tops with the graham cracker mixture and crushed freeze-dried strawberries.

Serve immediately or chill in the refrigerator for 30 minutes before serving for a firmer texture.