In a large mixing bowl, blend cream cheese, sour cream, powdered sugar, and vanilla extract using an electric mixer for about 2-3 minutes until smooth.

In a separate bowl, whip the heavy whipping cream until stiff peaks form, about 3-5 minutes. Gently fold it into the cheesecake mixture.

Crush the Fruity Pebbles in a zip-top bag using a rolling pin or glass for about 1-2 minutes and set aside.

Dip the outer edges of taco shells in water, then roll each shell in the crushed Fruity Pebbles to coat.

Fill each taco shell with cheesecake filling using a piping bag or spoon just before serving.

Serve the assembled tacos immediately for best texture, optionally garnished with fresh berries or chocolate sauce.