Preheat your oven to 350°F (176°C) and prepare your workspace for the taco shells.

Melt the unsalted butter and brush it generously onto one side of the tortilla circles. Shape them over an inverted muffin tin.

Bake the shaped tortilla shells for about 5-6 minutes until golden brown and crisp. Let them cool.

Mix graham cracker crumbs, Christmas sprinkles, and crushed candy canes in a bowl to create the coating.

Melt the white chocolate, coat each taco shell's inside, and dredge in the graham cracker mixture. Chill to set.

Combine softened cream cheese, powdered sugar, and vanilla in a bowl and mix until smooth. Add heavy cream for fluffiness if desired.

Pipe the cheesecake mixture into each taco shell, being careful not to overfill.

Decorate with more sprinkles and crushed candy canes before serving on a festive platter.