Preheat your oven to 375°F. Turn a muffin tin upside down and place it over a baking sheet.

Place the melted butter in a shallow dish. In another shallow dish, mix the graham cracker crumbs and sugar. Use a fork to lightly poke holes in each tortilla to prevent air bubbles while baking.

Dip both sides of each tortilla into the melted butter. Then press them into the graham cracker crumb and sugar mixture. Tuck each tortilla between the muffin cups to form a taco shape. Repeat with the remaining tortillas. Bake for 10 to 12 minutes, or until the shells are golden brown. Remove and let them cool completely.

While the shells bake, prepare the topping. In a medium saucepan, combine the sliced strawberries, sugar, and 3 tablespoons of water. Cook over medium heat for 2 to 3 minutes until the strawberries soften.

In a small bowl, whisk together the remaining 1 tablespoon of water and cornstarch until smooth. Stir this into the strawberry mixture. Simmer for 2 to 3 minutes, stirring constantly, until thickened. Remove from heat and let cool.

For the filling, beat the softened cream cheese in a large bowl on medium speed for 3 to 4 minutes until smooth. Lower the speed and add the heavy whipping cream, confectioners' sugar, and vanilla extract. Mix until combined. Increase the speed again and beat for 2 to 3 minutes until fluffy.

Spoon the cheesecake filling into each cooled shell. Top with the strawberry mixture. Garnish with extra sliced strawberries if desired. Serve immediately.