In a mixing bowl, combine brown sugar and cinnamon. Cut tortillas into 3.5-4 inch circles using a cookie cutter or a sharp knife. Heat oil in a skillet over medium heat (about 350°F) and fry the tortilla circles until golden and crispy, about 1-2 minutes per side. As soon as they’re removed from the oil, shape them into taco shells and coat evenly with the sugar-cinnamon mix.

Wash and dice fresh strawberries, then add them to a saucepan over medium heat. Sprinkle in granulated sugar and lemon juice, cooking for about 5-7 minutes until the strawberries soften and release their juices. Mix cornstarch with a bit of water, then stir the mixture into the pan. Cook for an additional 2-3 minutes, stirring until the sauce thickens and achieves a glossy finish. Remove from heat and let it cool.

In a large mixing bowl, beat heavy whipping cream with an electric mixer until stiff peaks form, about 3-5 minutes. In another bowl, blend cream cheese, powdered sugar, and vanilla extract until smooth and creamy. Gently fold the whipped cream into the cream cheese mixture until fully incorporated.

Once the tortilla shells have cooled, use a piping bag or a spoon to fill each shell generously with the creamy cheesecake filling. Drizzle cooled strawberry sauce over the cheesecake filling in each taco. Refrigerate the assembled tacos for about 30 minutes before serving.