In a shallow bowl, stir together the brown sugar and cinnamon. Set aside.

Heat several inches of vegetable oil in a large, heavy pot or Dutch oven to about 375°F.

Working in batches, carefully fry the tortillas for about 1–2 minutes per side, or until lightly golden.

Remove each tortilla from the oil and immediately coat both sides in the cinnamon-sugar mixture.

Fold each warm tortilla gently in half and place it between the inverted cups of a muffin pan to hold its taco shape while cooling.

Repeat with the remaining tortillas. Let the shells cool completely before filling.

In a large mixing bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth.

Add the thawed whipped topping and beat or fold until the filling is light and fluffy.

Refrigerate for at least 30 minutes while preparing the strawberry topping.

Add the chopped strawberries, granulated sugar, and ¼ cup water to a small saucepan.

Bring to a gentle boil, then reduce the heat and simmer until the strawberries begin to soften.

In a small bowl, stir the cornstarch with a small amount of cold water until smooth.

Slowly stir the cornstarch slurry into the strawberry mixture.

Cook, stirring constantly, until the topping thickens.

Remove from the heat and let cool completely.

Transfer the cheesecake filling to a piping bag or resealable bag with one corner snipped off.

Pipe the filling evenly into the cooled taco shells.

Spoon the cooled strawberry topping over the cheesecake filling.

Serve immediately.