Pre-heat oven to 400F. Cut 4-5 rounds out of each tortilla shell with a cookie cutter to get about 20 shells. Dip each into melted butter then coat in graham cracker crumbs.

Flip a muffin tin upside down. Place the tortilla pieces in between muffin cups. Bake for 10 minutes until just golden brown. Let cool in pan.

Make the strawberry filling: In a small pot, pour water, add sugar, and strawberries. Bring to a boil and reduce to a simmer to soften the strawberries.

Dissolve cornstarch in cold water and pour into the strawberry mix; bring to a boil, stirring constantly (the mixture will be slightly chunky). Remove to cool completely.

Beat cream cheese, heavy cream, powdered sugar, lemon zest, and vanilla for 2 minutes, using medium speed, until it thickens. Chill in the fridge for 30 minutes. Transfer to a piping bag.

Fill the taco shells with cream cheese filling and top with 1/2 tsp of strawberry filling. Sprinkle with additional graham cracker crumbs, optional! Enjoy!