Preheat oven to 400 degrees Fahrenheit.

In a bowl, combine the graham cracker crumbs and cinnamon. Set aside.

Cut 4-5 circles from each tortilla.

Dip each circle into the butter and then cover with the graham cracker crumb mixture on both sides.

On a muffin tin placed upside down, place each circle in between each cup. Bake for 10 minutes or until golden brown. Allow to cool on the pan.

To begin the filling, place the heavy cream and cream cheese into a large mixing bowl. Beat until smooth.

Add in the lemon zest, vanilla and powdered sugar and mix until smooth.

Place the filling in the refrigerator for 30 minutes to chill.

Once chilled, transfer the filling into a piping bag and pipe into each taco shell.

Top with 1 tsp. of the pie filling. Sprinkle with graham cracker crumbs and serve.