1. Preheat oven to 400°F (200°C).

2. Using a 4–5 inch round cutter, cut circles from the tortillas.

3. Combine sugar and cinnamon in a shallow dish.

4. Brush each tortilla circle with melted butter, then coat both sides with cinnamon sugar.

5. Drape the tortillas over the bars of an inverted muffin tin to create a taco shape.

6. Bake for 8–10 minutes or until golden and crisp. Let cool completely.

7. In a large bowl, beat cream cheese, powdered sugar, and vanilla until smooth.

8. In a separate bowl, whip heavy cream to stiff peaks, then fold into the cream cheese mixture.

9. Spoon or pipe the cheesecake filling into the cooled taco shells.

10. Top each with cherry pie filling and sprinkle with crushed graham crackers if desired.

11. Chill until ready to serve.