Preheat your oven to 375°F (190°C). Brush flour tortillas with melted butter and sprinkle with cinnamon-sugar. Drape tortillas over oven rack to form taco shapes. Bake for 8-10 minutes until golden and crisp. Let cool completely.

In a mixing bowl, beat softened cream cheese with powdered sugar and vanilla extract until smooth and creamy, about 2-3 minutes. In a separate bowl, whip the heavy cream until stiff peaks form, about 4-5 minutes. Gently fold whipped cream into cream cheese mixture and refrigerate until ready to assemble.

In a medium saucepan, combine chopped strawberries, granulated sugar, and lemon juice over medium heat. Simmer for about 5-7 minutes until strawberries are tender. Mix cornstarch with water to create a slurry, stir into sauce, and cook until thickened, about 2 minutes. Let cool completely.

Using a piping bag or spoon, fill each crispy taco shell with cheesecake filling. Top with cooled strawberry sauce, allowing some to drizzle down the sides. Serve immediately.