In a large mixing bowl, combine the colorful Fruity Pebbles cereal with melted unsalted butter, ensuring every piece is well-coated.

Firmly press the cereal and butter mixture into taco-shaped molds or greased muffin tins, packing it tightly to create sturdy shells.

While the shells chill, beat softened cream cheese until light and fluffy, gradually adding sifted powdered sugar and vanilla extract.

Carefully fold the whipped cream into the cream cheese mixture using a spatula.

Generously spoon the creamy cheesecake filling into each cereal shell.

Finish by sprinkling additional Fruity Pebbles on top of each cheesecake taco.