Prepare Tortilla Shells

1. Preheat oven to 375°F (190°C).
2. Cut each tortilla into rounds using a large cookie cutter or use small whole tortillas.
3. Brush both sides of tortillas lightly with melted butter.
4. Mix granulated sugar and cinnamon on a plate and press each tortilla into the mix to coat both sides.
5. Flip muffin pan upside down and drape each coated tortilla between the muffin bumps to form a taco shape.
6. Bake for 8 to 12 minutes until crisp and lightly golden. Monitor closely after 8 minutes.
7. Let shells cool completely on a rack.

Prepare Pumpkin Pie Filling

1. In a bowl, beat softened cream cheese until smooth.
2. Add pumpkin puree, powdered sugar, pumpkin pie spice, vanilla, and salt. Mix until smooth.
3. For a lighter filling, fold in whipped cream at the end.

Make Whipped Cream

1. In a cold bowl, whip heavy cream until soft peaks form.
2. Add powdered sugar and vanilla, then mix until combined.

Assemble Tacos

1. Pipe pumpkin filling into cooled tortilla shells.
2. Top with a swirl of whipped cream.
3. Garnish with crushed graham crackers, cinnamon dusting, mini chocolate chips, or caramel drizzle as desired.