In a mixing bowl, beat the softened cream cheese until smooth.
Add the powdered sugar and vanilla extract, mixing until well combined.
Gently fold in the whipped topping until the mixture is light and fluffy.
In a separate bowl, brush both sides of each flour tortilla with melted butter.
Heat a skillet over medium heat and cook the tortillas for about 1-2 minutes on each side until they are golden and slightly crispy.
Remove the tortillas from the skillet and let them cool slightly.
Once cooled, shape each tortilla into a taco shell by folding them in half.
Spoon the cheesecake filling into each taco shell.
Top with additional Fruity Pebbles and drizzle with chocolate sauce if desired.
Serve immediately or refrigerate for up to 1 hour before serving for a chilled treat.