Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.

Make the cinnamon-sugar tortilla chips:

• Brush both sides of each tortilla with melted butter.

• In a small bowl, mix the granulated sugar and cinnamon. Sprinkle this mixture evenly over the buttered tortillas.

• Stack the tortillas and cut them into triangle-shaped pieces (like nachos).

• Arrange the tortilla chips in a single layer on the prepared baking sheet.

• Bake for 8-10 minutes, or until they are golden and crispy. Let them cool.

Prepare the cheesecake filling:

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

• Add the powdered sugar and vanilla extract, and continue to beat until well combined.

• In a separate bowl, whip the heavy cream until stiff peaks form.

• Gently fold the whipped cream into the cream cheese mixture until smooth and light.

Assemble the nachos box:

• Arrange the cinnamon-sugar tortilla chips in a single layer in a serving box or a shallow dish.

• Spoon the cheesecake filling over the chips, spreading it out evenly.

• Top with sliced strawberries and drizzle with strawberry sauce or puree.

Serve:

• Optional: Add a dollop of whipped cream on top for extra indulgence.

• Serve immediately and enjoy the sweet, creamy, and crispy dessert nachos!