Mix granulated sugar, cinnamon, and graham cracker crumbs in a shallow bowl. Set aside.

In a large bowl, beat softened cream cheese, powdered sugar, vanilla, and lemon juice until smooth.

In a separate bowl, whip cold heavy cream until stiff peaks form. Gently fold whipped cream into the cream cheese mixture. Transfer to a piping bag and refrigerate.

Heat oil in a skillet to 350°F. Using tongs, fold a tortilla in half and dip the bottom into the oil, holding the shape.

Fry each tortilla for 1-2 minutes, turning as needed, until golden brown and rigid.

Immediately after removing from oil, toss the hot shell in the cinnamon-graham mixture to coat. Place on a rack to cool.

Once shells are cool, pipe the cheesecake filling into the center of each taco.

Top each taco with a spoonful of strawberry or blueberry pie filling.

Serve immediately for the best texture.