Air Fryer Cheesecake Strawberry Tacos

Make the filling. In a food processor, blend the cream cheese, strawberry cream cheese, vanilla, lemon juice, freeze-dried strawberries, ½ cup of the diced strawberries, heavy whipping cream, and 6 tablespoons of the cinnamon sugar until fully smooth. Cover and refrigerate while you make the shells.
Cut the shells. Place a tortilla on a flat surface and cut three circles with a biscuit cutter or small glass, without overlapping. Repeat with all tortillas to get about 15 circles.
Preheat the air fryer to 350°F.
Make a foil taco holder. Fold a piece of foil into 3–4 sections, pinching the ends to form ridges. Place it in the air fryer basket.
Set up the coating station. Beat the egg in a small bowl. In a separate bowl, mix the graham cracker crumbs with the remaining cinnamon sugar.
Coat each circle. Dip a tortilla circle in the egg, letting the excess drip off, then press into the graham cracker mixture until fully coated.
Shape. Fold each coated circle over a foil ridge into a taco shape, without pinching the sides shut.
Air fry. Place 4–6 shells in the foil holder without overlapping. Air fry at 350°F for 8–12 minutes, until golden and crisp.
Cool. Transfer shells to a cooling rack and let cool completely (they crisp further as they cool). Repeat with remaining tortillas.
Fill and top. Spoon the filling into a piping bag and pipe 1–2 tablespoons into each shell. Top with the remaining diced strawberries and chopped mint, if using. Serve right away.