Cut small circles from the flour tortillas, about 6 inches in diameter, using a cookie cutter or a knife. Heat vegetable oil in a deep pan over medium heat. Once hot, gently fry each tortilla circle for 1-2 minutes on each side until crispy and lightly golden. Remove and place on a paper towel to drain excess oil and cool completely.

In a microwave-safe bowl, melt the white chocolate chips in 20-second intervals, stirring after each until smooth. Dip the edges of each cooled taco shell into the white chocolate and roll in crushed Fruity Pebbles. Set on parchment paper to harden for 15-20 minutes.

Beat softened cream cheese with powdered sugar and vanilla extract until smooth and creamy, about 2-3 minutes. In a separate bowl, whip heavy cream to stiff peaks, then gently fold into the cream cheese mixture.

Fill each taco shell with the cheesecake mixture using a piping bag or spoon. Top with extra Fruity Pebbles before serving.

Serve immediately for best texture; the shells will stay crunchy and the filling creamy.