Step 1: Gently warm the tortillas in a microwave for 10-15 seconds or in a dry skillet for a few seconds per side, just until pliable. This prevents them from cracking.
Step 2: In a shallow dish, melt the butter. In another shallow dish, place 1 cup of the crushed Fruity Pebbles.
Step 3: Dip each warm tortilla into the melted butter, ensuring both sides are lightly coated. Then, press each buttered tortilla into the crushed Fruity Pebbles, covering both sides completely.
Step 4: Immediately drape each coated tortilla over the handle of a wooden spoon, the rungs of a cooling rack, or a similar object to create a taco shape. Place them in the refrigerator for at least 30 minutes to set and become firm.
Step 5: While the shells chill, prepare the cheesecake filling. In a large bowl, beat the softened cream cheese, powdered sugar, and vanilla extract with an electric mixer until smooth and creamy, about 2-3 minutes.
Step 6: In a separate, cold bowl, whip the cold heavy cream with an electric mixer until soft peaks form. Be careful not to overmix.
Step 7: Gently fold the whipped cream into the cream cheese mixture until just combined. Do not overmix. Cover and refrigerate the filling for at least 30 minutes to allow it to firm up slightly.
Step 8: Once the shells are firm and the filling is chilled, carefully remove the shells from their molds. Spoon or pipe the cheesecake filling into each Fruity Pebbles taco shell.
Step 9: Garnish with the remaining 1/2 cup of crushed Fruity Pebbles. Optionally, drizzle with melted white chocolate for an extra touch. Serve immediately and enjoy the colorful crunch and creamy delight!