Preheat your oven to 190°C.

Brush both sides of the flour tortillas evenly with melted butter.

In a small bowl, mix together the granulated sugar and ground cinnamon, then sprinkle this mixture over the buttered tortillas.

Cut each tortilla into triangles using a pizza cutter or a sharp knife and place them in a single layer on a parchment-lined baking sheet.

Bake the tortilla triangles for 8–10 minutes until they are golden and crisp. Let them cool completely for extra crunch.

In a large mixing bowl, beat the softened cream cheese until smooth and creamy.

Add the powdered sugar and vanilla extract, mixing until well combined.

Gradually add the heavy cream, beating on medium-high speed until the mixture is light, airy, and forms soft peaks. Keep this cheesecake cream chilled until assembly.

In a medium bowl, mix the diced strawberries with granulated sugar and lemon juice.

Gently stir to coat the strawberries and let them sit for 10–15 minutes to release their juices and create a syrupy consistency.

Arrange the cinnamon sugar tortilla chips on a large platter.

Generously spoon or pipe the whipped cheesecake cream over the chips.

Top with the macerated strawberries and their juices.

Optionally dust with powdered sugar and garnish with fresh mint or chopped pistachios before serving.