Preheat the oven to 400 degrees F.

Add the 1 cup graham cracker crumbs and 1 ½ tablespoons granulated sugar to a shallow dish. Stir to combine.

Using a 3 ¾-inch circle cookie cutter or something similar in size, cut out 3 circles per 9-inch tortilla shell.

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

Using a pastry brush, coat each 3 ¾-inch shell with the melted ⅓ cup butter.

Place in the shallow dish of graham cracker crumbs and gently press down. Flip and repeat until the shell is coated in crumbs.

Fold the shell in half and form a seam in the middle.

Flip a cupcake pan upside down and stagger the shells between the cups.

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

Remove from the oven and leave to cool in the cupcake pans. This will allow the taco shells to keep their shape once they’ve cooled completely.

Add the 8 ounces cream cheese to a large mixing bowl. Using a hand mixer, beat until smooth and creamy. Scrape down the sides of the bowl.

Add in the 3 tablespoons cheesecake instant pudding mix, ½ cup of the heavy whipping cream, ½ cup powdered sugar, and 1 teaspoon vanilla extract. Beat until incorporated.

Add in the remaining ½ cup heavy whipping cream and beat until smooth and fluffy.

Fill the piping bag that’s been fitted with the Wilton 1M piping tip with the cheesecake filling.

Pipe the cheesecake filling into the cooled taco shells. Start piping in the middle of the shell, pipe to one edge, back to the center, to the other edge of the taco, and back to the center in one continuous flow. Repeat with the remaining taco shells.

Add the fresh ½ cup chopped strawberries with the ¾ cup strawberry glaze to a bowl and stir to combine.

Spoon the topping on the cheesecake tacos.

Serve immediately.