In a large mixing bowl, combine 3 cups of fruity cereal with ½ cup of melted unsalted butter. Stir until every piece is well coated. Press this mixture firmly into taco-shaped molds or muffin tins. Chill in the refrigerator for at least 30 minutes.

While the shells chill, beat 8 oz of softened cream cheese with a hand mixer until light and fluffy, about 2 minutes. Gradually incorporate ½ cup of sifted powdered sugar and 1 teaspoon of pure vanilla extract, blending until smooth and creamy.

Gently fold in 1 cup of whipped cream into the cream cheese mixture with a spatula to maintain a light and airy texture.

Once the cereal shells have firmed up, remove them from the refrigerator. Generously spoon the cheesecake filling into each shell.

Sprinkle additional fruity cereal over the filled shells for garnish. Serve immediately or chill longer for a firmer filling.