Make the Strawberry Crunch: Cut the tortillas into 15 circles using a 4-inch cookie cutter. Brush them with melted butter and mold them into a shell shape by placing them on an upside-down muffin tin. Bake at 350°F for 5-6 minutes until golden. Let them cool in the tin for a minute, then transfer to a baking sheet to cool completely.

Melt the White Chocolate: Use a double boiler or microwave to melt the white chocolate. If using a double boiler, place chopped white chocolate in a glass dish over simmering water, stirring until melted. If using a microwave, heat in 20-second intervals, stirring in between until melted. Be cautious not to burn the chocolate.

Coat the Shells: Brush the melted white chocolate inside and outside of each shell. Coat them with strawberry crumbs by rolling them in a bowl of crumbs. Place on a parchment-lined baking sheet to set.

Prepare the Cheesecake Filling: Beat cream cheese, powdered sugar, and vanilla until smooth. In a separate bowl, whip the heavy cream until stiff peaks form. Fold the whipped cream into the cream cheese mixture until smooth. Avoid overmixing. Transfer the filling into a piping bag.

Assemble the Tacos: Place the shells in an upside-down muffin tin or a 9x13-inch dish to keep them upright. Cut the tip of the piping bag and fill the shells with the cheesecake filling. Top with diced or halved fresh strawberries and drizzle with strawberry syrup. For a crunchy texture, refrigerate the tacos for 30 minutes before serving.