Start by melting 4 tablespoons of unsalted butter in a microwave-safe bowl. In a separate mixing bowl, combine your fruity cereal and the melted butter, stirring until each piece is thoroughly coated. This mixture should be slightly sticky yet moldable. Once combined, it's time to shape these tacos!

Using your hands, take small portions of the cereal mixture and press them firmly into taco-shaped molds or greased muffin tins, creating a hollow shell. Make sure the cereal is compact, ensuring it holds its shape when removed. Chill the shells in the refrigerator for at least 30 minutes until they become firm and ready for filling.

While the shells chill, prepare the filling by beating 8 ounces of softened cream cheese in a mixing bowl until light and fluffy. Gradually sift in 1 cup of powdered sugar and add 1 teaspoon of pure vanilla extract, mixing until the mixture is smooth and creamy with no lumps.

To lighten the cheesecake filling, gently fold in 1 cup of whipped cream using a spatula. Be careful to not overmix, as you want to maintain the airy and fluffy texture.

Once your taco shells are set and firm, remove them from the refrigerator. Using a spoon, generously fill each taco shell with the creamy cheesecake mixture, allowing it to mound slightly for a fun presentation.

Finish off your Fruity Pebbles Cheesecake Tacos by garnishing with additional fruity cereal on top for added crunch and visual flair. Serve immediately for the best texture.