In a medium bowl, combine graham cracker crumbs with melted unsalted butter. If using, add chopped toasted pecans for extra flavor. Mix until crumbly and well-incorporated. Press this mixture firmly into the compartments of a mini muffin tin or shape into taco shells. Place in the freezer for 15-20 minutes to firm up.

Using an electric mixer, beat the softened cream cheese in a mixing bowl until it’s completely smooth. Gradually add in granulated sugar and vanilla extract, blending until well combined. Then, pour in the heavy cream and continue beating until the mixture thickens and becomes light and fluffy.

Gently fold in the finely chopped fresh strawberries using a spatula. Be careful not to overmix, as you want to maintain the texture of the pieces.

Carefully remove the crunchy taco shells from the freezer. Fill each shell with the creamy cheesecake filling, using a piping bag or spoon.

Top each filled taco with additional chopped strawberries and optional pecans, and serve immediately.