In a medium bowl, beat the softened cream cheese until smooth and creamy.Add the granulated sugar and vanilla extract, mixing until fully combined.Gently fold in the heavy cream and finely chopped strawberries until evenly distributed.In a separate bowl, combine the graham cracker crumbs and melted butter until the mixture resembles coarse sand.Divide the crumb mixture evenly among 8 taco-shaped molds or a muffin tin, pressing firmly along the sides and bottom to form shells.Refrigerate the shells for at least 2 hours, or until firm and set.Carefully remove the shells and spoon or pipe the filling into each shell, filling evenly.Sprinkle with chopped toasted pecans, if using.Garnish the Strawberry Crunch Cheesecake Tacos with additional fresh strawberries and serve chilled.