1. In a saucepan over low heat, melt the butter. Add mini marshmallows and stir until fully melted and smooth.

2. Remove from heat and fold in Fruity Pebbles cereal until evenly coated.

3. Scoop warm cereal mixture and press over the backside of a greased muffin tin or taco mold to form shell shapes.

4. Let the shells cool and harden at room temperature for 20–30 minutes.

5. In a bowl, beat cream cheese until smooth. Add powdered sugar and vanilla extract, mixing until combined.

6. In a separate bowl, whip the heavy cream to stiff peaks.

7. Fold whipped cream into the cream cheese mixture until smooth.

8. Transfer filling to a piping bag and pipe into cooled taco shells.

9. Garnish with extra Fruity Pebbles or sprinkles if desired.

10. Chill in the refrigerator for at least 30 minutes before serving.