Heat the oven to 375°F. Set a muffin tin upside down on a baking sheet. Put the melted butter in one shallow dish. Mix the graham cracker crumbs and 2 tablespoons sugar in another. Prick each tortilla a few times with a fork. Dip both sides in butter, press into the crumb mixture, and tuck between the muffin cups to form taco shapes. Bake for 10 to 12 minutes, until golden brown and crisp. Let the shells cool completely.

Combine the sliced strawberries, 1/4 cup sugar and 3 tablespoons water in a medium saucepan. Cook over medium heat for 2 to 3 minutes, stirring occasionally, until the strawberries soften. Whisk the remaining tablespoon of water with the cornstarch and stir it into the berries. Cook, stirring constantly, for 2 to 3 minutes more, until thickened. Remove from the heat and let cool.

Beat the softened cream cheese on medium speed for 3 to 4 minutes, until smooth. Reduce to medium-low and gradually add the heavy cream, confectioners' sugar and vanilla. Increase to medium speed and beat for another 2 to 3 minutes, until light and fluffy.

Spoon the filling evenly into the cooled shells. Top with the cooled strawberry topping and, if you like, fresh strawberry slices. Serve immediately.