Preheat the oven to 350°F (175°C). In a mixing bowl, combine flour, melted butter, egg, sugar, and salt until a dough forms.

Roll the dough into small balls and press them into taco molds. Bake for 10-12 minutes until golden brown. Let cool.

In a mixing bowl, beat the cream cheese until smooth. Add sugar, vanilla extract, egg, and sour cream, mixing until well combined.

Spoon the cheesecake filling into the cooled taco shells.

In a bowl, mix graham cracker crumbs, melted butter, and sugar until crumbly. Sprinkle over the cheesecake filling.

In a bowl, combine sliced strawberries with sugar and let sit for 10 minutes to macerate.

Top the cheesecake tacos with the macerated strawberries before serving.