In a food processor, combine crushed vanilla wafers and crushed freeze-dried strawberries (or strawberry Jell-O powder). Pulse until finely crushed and well combined.

Transfer the mixture to a medium bowl. Add the melted butter and optional granulated sugar. If desired, add a few drops of red food coloring for a more intense pink color. Mix well until everything is evenly coated and crumbly.

Spread the crunch mixture evenly on a small baking sheet lined with parchment paper. Bake in a preheated oven at 300°F (150°C) for 8-10 minutes, stirring halfway, until lightly toasted and fragrant. Remove from oven and let cool completely.

Preheat your air fryer to 350°F (175°C).

In a small bowl, combine the melted butter, 2 tbsp granulated sugar, and optional ground cinnamon.

Brush both sides of each flour tortilla with the butter-sugar mixture.

Place tortillas in the air fryer basket, one or two at a time (depending on size, ensuring they don't overlap). Air fry for 3-5 minutes, flipping halfway, until golden brown and slightly crisp. Keep a close eye on them to prevent burning.

Immediately upon removing each warm tortilla from the air fryer, carefully drape it over the rungs of an inverted cooling rack, or between two clean cans/bottles, to form a taco shape as it cools and crisps. Let cool completely until firm. Repeat with remaining tortillas.

In a large mixing bowl, using an electric mixer, beat the softened cream cheese, 1/2 cup powdered sugar, vanilla extract, and salt on medium speed until smooth and creamy, about 2-3 minutes, scraping down the sides of the bowl as needed.

In a separate, cold bowl, whip the cold heavy cream until stiff peaks form.

Gently fold the whipped cream into the cream cheese mixture until just combined and no streaks remain. Be careful not to overmix, as this can deflate the whipped cream.

Carefully spoon or pipe the cheesecake filling into each cooled, crisp taco shell.

Sprinkle a generous amount of the prepared strawberry crunch topping over the cheesecake filling in each taco.

Garnish with fresh strawberry slices, if desired, and a light dusting of powdered sugar.

For best results, chill the assembled tacos in the refrigerator for at least 30 minutes to allow the filling to set slightly. Serve immediately after chilling for optimal crispness.