In a medium bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Mix until well combined and crumbly.
In a separate bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
In another bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until fully incorporated.
Heat the flour tortillas in a dry skillet over medium heat for about 30 seconds on each side until warm and pliable.
To assemble, spoon a generous amount of the cheesecake mixture onto each tortilla and top with a handful of mixed berries.
Fold the tortillas in half to create taco shapes and serve immediately. Garnish with fresh mint leaves if desired.