Preheat oven to 350°F (175°C). Turn a 12-cup muffin tin upside down and spray lightly with non-stick spray.

In a bowl, mix graham cracker crumbs, flour, sugar, and cinnamon. Stir in melted butter and egg until a dough forms.

Roll dough out between parchment paper to 1/8-inch thickness. Cut into 4-inch circles.

Drape circles over the inverted muffin cups to form taco shapes. Bake for 10-12 minutes until golden. Cool completely on the tin before moving.

For the compote: In a saucepan, simmer berries, sugar, and lemon juice for 5 minutes. Stir in cornstarch slurry and cook 1 more minute until thickened. Chill completely.

For the filling: Whip heavy cream until stiff peaks form. Set aside.

In a separate bowl, beat softened cream cheese until smooth. Add powdered sugar and vanilla, beating until combined. Gently fold in the whipped cream.

Transfer cheesecake filling to a piping bag. Pipe generously into the cooled graham cracker shells.

Top each taco generously with the cooled berry compote. Serve immediately or chill until ready.