Preheat your oven to 350°F (175°C). In a medium bowl, combine graham cracker crumbs, sugar, and melted butter, mixing until well coated. Firmly press the mixture into taco molds or muffin tins lined with foil, ensuring the shells are even. Bake for 8-10 minutes, or until golden brown. Allow them to cool completely before filling.

In a large mixing bowl, beat softened cream cheese with an electric mixer until smooth and creamy. Gradually add powdered sugar and vanilla extract, continuing to mix until fully integrated.

In a separate bowl, whip heavy cream to stiff peaks, then gently fold it into the cream cheese mixture.

Wash and slice fresh strawberries, then combine them with strawberry jam in a medium bowl. Toss gently until well-coated.

Fill cooled taco shells with the cheesecake filling. Generously top each taco with the strawberry mixture and, if desired, sprinkle with graham cracker crumbs.

Serve immediately or chill in the fridge for about 30 minutes before serving.