Preheat your oven to 350°F (175°C).
In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until well combined.
Press the mixture into the bottom and up the sides of a taco-shaped mold or a muffin tin to form taco shells. Bake for 8-10 minutes until golden brown. Remove from the oven and let cool completely.
In another bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
Gently fold in the whipped topping until fully combined.
Once the taco shells are cool, fill each shell with the cream cheese mixture.
Top with sliced strawberries and, if desired, sprinkle with chocolate chips and drizzle with caramel sauce.
Serve immediately or refrigerate for up to 2 hours before serving for a chilled treat.