In a large bowl, combine the Fruity Pebbles with melted unsalted butter, mixing until each piece is evenly coated. Scoop this mixture into taco-shaped molds or greased muffin tins, pressing firmly to form a shell shape. Chill the assembled shells in the refrigerator for at least 30 minutes to ensure they set and hold their shape beautifully.

While the taco shells chill, beat softened cream cheese in a mixing bowl until it's light and fluffy, approximately 2 minutes. Gradually add in sifted powdered sugar and vanilla extract, mixing until the filling is creamy and smooth.

Once your cheesecake mixture is creamy, gently fold in the whipped cream using a spatula until no streaks of cream are visible.

Take the chilled taco shells out of the refrigerator and fill each one with the creamy cheesecake filling using a spoon or piping bag.

Sprinkle additional Fruity Pebbles over the top of each cheesecake-filled taco for added crunch and color.