1. Preheat oven to 400 degrees
2. Use a 3.5 inch round cutter to cut out circles out of tortillas you should end up with 20 shells
3. Dip each tortilla cut out into melted butter then coat with graham crackers crumbs
4. Flip a muffin tin upside down and place tortillas in between muffin cups
5. Bake for 10 minutes until golden brown, let cool

For berry filling:

1. in small saucepan, add water, sugar, and berries and bring to a boil and reduce to a simmer
2. Dissolve cornstarch in water and pour into berry mixture
3. Bring to a gentle boil, stirring constantly, remove and cool
4. Beat cream cheese, cream, powdered sugar and lemon zest, and vanilla for about 2 minutes on medium speed until it thickens
5. Chill in fridge for at least 30 minutes
6. Transfer to a pastry bag and cut the tip off
7. Fill the taco shells with cream cheese filling and top with chilled berry topping
8. Sprinkle some graham cracker crumbs on top (optional)