Make the cinnamon sugar: Mix granulated sugar and cinnamon in a shallow bowl.

Shape the tortillas: Cut the tortillas into smaller rounds if needed and poke each one several times with a fork.

Coat the shells: Brush both sides with melted butter and coat evenly with cinnamon sugar.

Form the tacos: Fold each tortilla and position it between the cups of an upside-down muffin tin.

Bake the shells: Bake at 350°F for 8–10 minutes, until lightly golden and crisp.

Cool completely: Leave the shells supported until they are completely cool and firm.

Prepare the filling: Beat cream cheese until smooth, then mix in powdered sugar, vanilla, salt, and optional pudding mix.

Whip the cream: Beat cold heavy cream separately until stiff peaks form.

Combine: Gently fold the whipped cream into the cream cheese mixture.

Fill the tacos: Transfer the filling to a piping bag and pipe it into the cooled shells.

Decorate: Add strawberries, caramel, chocolate sauce, or another topping.

Serve: Chill briefly and serve the tacos fresh.