In a medium saucepan, melt 3 tablespoons of unsalted butter over low heat until completely liquid. Stir in about 2 cups of mini marshmallows and melt into a smooth mixture for 2-3 minutes.

Quickly add in 4 cups of Fruity Pebbles cereal to the marshmallow mixture and fold to coat well.

Press the mixture into taco shell molds lined with parchment paper to shape taco shells. Allow to set for 30 seconds before removing.

Beat 8 ounces of softened cream cheese until smooth. Gradually add ½ cup of powdered sugar and 1 teaspoon of vanilla extract, mixing until fluffy.

Whip 1 cup of heavy whipping cream until stiff peaks form in about 3-5 minutes.

Gently fold the whipped cream into the cream cheese mixture until smooth and fluffy.

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

Garnish filled tacos with additional Fruity Pebbles and chill for at least 30 minutes before serving.