Preheat your oven to 375°F (190°C).

Take small flour tortillas and brush melted butter on both sides.

In a shallow dish, combine finely crushed vanilla wafer crumbs and ground cinnamon. Dip each buttered tortilla into the mixture.

Drape each coated tortilla over the bars of the oven rack or place them in a taco mold. Bake for 8-10 minutes.

Once baked, allow the shells to cool for about 5 minutes.

In a saucepan over medium heat, combine the apple pie filling with heavy cream and stir for about 5 minutes until thickened.

Spoon the filling into the cooled taco shells.

Add a dollop of whipped cream and drizzle caramel sauce over the tacos.