Preheat the oven to 350°F (175°C).
Combine crushed graham crackers and melted butter in a bowl.
Spoon the mixture into taco molds and bake for 10 minutes.
Allow the taco shells to cool completely.
In a large bowl, beat together softened cream cheese and powdered sugar until smooth.
Add vanilla extract and whipped topping to the mixture; mix until well combined.
Fold in the diced strawberries gently to keep the mixture airy.
Spoon the filling into the cooled taco shells.
Top each filled taco with crushed freeze-dried strawberries.
Chill the tacos in the refrigerator for at least 2 hours before serving.
