Stir together the brown sugar and cinnamon in a shallow bowl.  Set aside.

Heat a few inches of the vegetable oil in a large pan or dutch oven until the oil is approximately 380-400 degrees Fahrenheit.

Place the tortillas in the oil frying both sides for 1-2 minutes until golden brown.  You will have to work in batches and be careful not to overcrowd the pan.

When the tortillas are done, take them out and immediately place them in the sugar and cinnamon bowl and coat both sides with the mixture.

Flip a cupcake pan upside down, fold the tortillas in half and place them in between the cups of the pan so that they keep their shape while baking.

Continue this process until all the tortillas are fried.

In a large mixing bowl, beat together the cream cheese, powdered sugar and vanilla extract until thoroughly combined with a hand held mixer or stand up mixer.

Add in the whipped topping and beat until the mixture is smooth and fluffy.

Chill the mixture in the refrigerator for at least 30 minutes while you prepare the strawberry topping.

Boil water together with sugar and the strawberries in a small pot. Reduce to a simmer to soften the strawberries.

Dissolve cornstarch in a small amount of water, then add the slurry into the pot. Stir constantly until you get a slightly chunky mixture.

Remove from the heat and let it cool completely.

Spoon the strawberry topping on the cheesecake tacos and serve immediately to enjoy!

Transfer the filling mixture to a piping bag or a ziplock bag with one of the corners removed.

Pipe the mixture into the cooled taco shells.  Then spoon the strawberry topping on top.

Serve immediately and enjoy!