In a mixing bowl, beat the softened cream cheese with an electric mixer until smooth.
Gradually add the powdered sugar and vanilla extract, continuing to mix until well combined.
Gently fold in the whipped topping until the mixture is light and fluffy.
In a separate bowl, brush both sides of each flour tortilla with melted butter.
Heat a skillet over medium heat and cook each tortilla for about 1-2 minutes on each side until lightly golden and crisp.
Remove the tortillas from the skillet and let them cool slightly.
Once cooled, fill each tortilla with the cheesecake mixture, folding it like a taco.
Sprinkle additional Fruity Pebbles on top of each filled taco for garnish.
Drizzle with chocolate syrup if desired. Serve immediately or refrigerate for up to 1 hour before serving for a chilled treat.