In a mixing bowl, combine the softened cream cheese, powdered sugar, and vanilla extract. Blend until smooth and creamy. Fold in the thawed whipped topping and set aside.
Heat vegetable oil in a frying pan or deep fryer over medium heat. Fry each tortilla for about 30 seconds per side until golden brown and crispy. Remove with a slotted spoon and place on paper towels to drain.
In a small bowl, combine granulated sugar and ground cinnamon. Sprinkle the mixture over the warm taco shells.
Fill each taco shell with the cheesecake mixture and top with blueberry pie filling.
Arrange the tacos on a serving platter and enjoy!
