Preheat oven to 400°F (200°C). In a food processor, pulse Golden Oreos and freeze-dried strawberries into coarse crumbs. Transfer to a bowl and toss with 1/2 cup melted butter.

Mix sugar and cinnamon. Brush both sides of tortillas lightly with extra melted butter and sprinkle with cinnamon sugar.

Turn a muffin tin upside down. Nestle tortillas between the cups to form taco shapes. Bake for 8-10 minutes until golden and crisp.

Remove shells from oven. While still warm, gently press the outside of each shell into the strawberry crunch mixture to coat. Let cool completely on a wire rack.

Beat softened cream cheese until smooth. Add powdered sugar and vanilla, beating until combined.

In a separate cold bowl, whip heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until fluffy.

Transfer cheesecake filling to a piping bag with a star tip and pipe generously into each cooled taco shell.

Top each taco with strawberry pie filling, a dollop of whipped cream, and fresh diced strawberries. Serve immediately or chill.