Preheat your oven to 350°F (175°C).

In a mixing bowl, combine crushed Fruity Pebbles cereal with melted unsalted butter. Stir until fully coated.

Spread the cereal mixture onto a lined baking sheet and bake for 5-7 minutes until edges turn light golden brown. Let cool.

In a large bowl, beat softened cream cheese with granulated sugar until smooth and creamy for about 2-3 minutes.

In a separate bowl, whip cold heavy cream until stiff peaks form. Carefully fold into the cream cheese mixture with vanilla extract and powdered sugar.

Warm the taco shells in the oven for about 1 minute to make filling easier.

Fill each taco shell with the creamy cheesecake filling, aiming for a nice balance.

Chill the filled tacos in the refrigerator for at least 2 hours to firm up the filling.

Before serving, sprinkle additional Fruity Pebbles on top and add fresh fruits if desired.