In a mixing bowl, combine the colorful Fruity Pebbles with melted unsalted butter, stirring until each piece is evenly coated. Firmly press the cereal mixture into the bottom and sides of small taco-shaped molds or muffin tins. Chill in the refrigerator for at least 30 minutes.

While the taco shells chill, beat the softened cream cheese until light and fluffy. Gradually add in powdered sugar and pure vanilla extract, mixing until smooth and creamy.

Gently fold in the whipped cream into the cream cheese mixture to maintain airiness.

Remove the taco shells from the molds and spoon the cheesecake filling into each shell, filling them to the top.

Garnish each filled taco with additional Fruity Pebbles for flavor and visual appeal.

Arrange the tacos on a platter and enjoy!