Using a medium-sized mixing bowl and a handheld mixer on medium-high speed, beat the cream cheese, powdered sugar, and vanilla for 1½ to 2 minutes until smooth.
Add the whipped topping and continue beating until the mixture is smooth and fluffy.
Transfer the mixture to a piping bag fitted with tip #1M or a gallon-size Ziploc bag. Chill in the refrigerator while preparing the tortilla shells for frying.
Add the vegetable oil to a deep stockpot or dutch oven over medium-high heat. Heat the oil to 325 to 350°F.
Add the granulated sugar and cinnamon to either a shallow tray or a shallow bowl. Stir to combine. Set it aside.
Line an inverted muffin tin with paper towels for the cooked and coated tortillas to cool on. Tuck the paper towels in between the upside-down muffin cups.
When the oil has reached the desired temperature, use long-handled tongs (to keep your hands far away from the oil) and pinch together two sides of a tortilla to form a folded taco shape. Holding the sides together, submerge the tortilla into the oil. Fry the tortilla for 1 to 2 minutes.
The tortilla will bubble up. If you lose your grip on the tongs, just use them to fold the taco back in half and keep it submerged to brown the inside and outside evenly.
When the tortilla is light golden brown, remove it from the oil and place it directly in the cinnamon sugar. Use a spoon to sprinkle the cinnamon sugar evenly over the tortilla, inside and outside. Place the coated shells onto the paper towels on the inverted muffin pan. This will allow the taco shells to retain their shape. Repeat for the remaining tortillas.
When all of the taco shells are cooled, remove the cheesecake filling from the refrigerator. Pipe a line of filling across the center of each taco.
Top each taco with the blueberry pie filling. Serve immediately.
