Preheat your oven to 350°F (175°C).
In a mixing bowl, combine graham cracker crumbs and melted butter until well-blended.
Press the mixture into taco-shaped molds and bake for 10-12 minutes.
While the shells bake, beat together the cream cheese and powdered sugar until smooth.
Add vanilla extract and finely chopped strawberries to the mixture, combining well.
Gently fold in the whipped cream to achieve a light and airy filling.
Remove the taco shells from the oven and allow them to cool completely.
Fill the cooled taco shells with the cheesecake mixture.
Sprinkle the strawberry jello powder over the filled tacos and garnish.
Serve immediately or chill for a bit before serving to set.
