In a saucepan over low heat, melt the butter and mini marshmallows together until smooth.
Stir in the Fruity Pebbles until everything’s coated in gooey magic.
Scoop small portions into taco-shaped molds or gently press them into a folded piece of foil over a rolling pin—yes, DIY taco molds are a thing.
Let them cool completely until they hold their shape like champs.
In a bowl, whip together the softened cream cheese, powdered sugar, and vanilla until smooth and fluffy.
Fold in the whipped topping gently. You want that filling to stay light and cloud-like.
Spoon or pipe the cheesecake filling into the cooled cereal shells.
Top with sprinkles or extra Fruity Pebbles. Or both. No regrets.
Serve immediately, or refrigerate for a cooler bite.