Lay one of the tortilla shells on a flat surface and use your cookie cutter to cut out small circles. Depending on the cutter size, you can get 6 or 7 circles from one tortilla shell. Discard any remains and set the circles aside for a moment.

Using a spoon, combine the graham cracker crumbs with the granulated sugar and cinnamon in a small mixing bowl.

Brush the melted butter on both sides of the cut-out tortilla shells using a pastry brush. Immediately place the buttered shell in the graham cracker mixture, covering both sides entirely.

Flip the muffin tin upside down, loosely fold the shell in half, and place it between the cavities on the bottom. You should be able to fit 17 of the shells in one pan. Bake for 10-12 minutes or until the shells are browned and crispy. Take them out of the oven and immediately use a fork to prick any air holes that have popped up. Cool in the pan for 5 minutes just to set the shape of the shells. Move them to a cooling rack to cool completely.

While the shells are cooling, begin making the cheesecake filling. Using the whisk attachment, beat the cream cheese and powdered sugar in the bowl of your stand mixer. Start on low, and increase the speed to high as the sugar dissolves.

Add the vanilla extract and heavy cream and keep beating until smooth and fluffy, about 4 minutes.

Transfer the cheesecake filling to a piping bag and pipe the filling into each taco shell. You should be able to fit about 2 tablespoons in each one.