Prepare the cookie shells by baking them according to package instructions.
In a medium bowl, beat the softened cream cheese until smooth and creamy.
Add powdered sugar and vanilla extract to the cream cheese, mixing until well combined.
Fold in the diced strawberries gently until evenly distributed.
Fill each taco shell with the cheesecake mixture, packing it slightly to hold its shape.
Sprinkle graham cracker crumbs on top of each filled taco.
If using, melt the white chocolate and drizzle over the tacos for decoration.
Refrigerate the tacos for at least 30 minutes before serving to allow the flavors to meld.
