In a bowl, combine crushed graham crackers, shredded coconut, melted butter, and granulated sugar. Mix until well combined.

Preheat your oven to 350°F. Spread the graham cracker mixture evenly on a baking sheet and bake for 8-10 minutes, or until golden brown. Remove from the oven and let cool.

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

In another bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until fully combined.

To assemble the tacos, warm the flour tortillas in a dry skillet over medium heat for about 30 seconds on each side.

Spoon a generous amount of the cheesecake filling onto each tortilla, then top with diced strawberries and a sprinkle of the cooled graham cracker mixture.

Serve immediately or refrigerate for up to 1 hour before serving for a chilled treat.