1. Melt butter and mini marshmallows in a saucepan over low heat. Stir in Fruity Pebbles until coated.

2. Shape warm cereal mixture over a rolling pin or mold to form taco shells. Let cool completely.

3. In a bowl, beat cream cheese, powdered sugar, and vanilla until smooth.

4. In a separate bowl, whip heavy cream to stiff peaks, then fold into cream cheese mixture.

5. Pipe or spoon cheesecake filling into cooled taco shells.

6. Top with rainbow sprinkles and refrigerate 30 minutes before serving.