In a small bowl, stir together the graham cracker crumbs, melted butter, and granulated sugar until all crumbs are coated and the texture is like wet sand.

Press the mixture firmly into the bottom and slightly up the sides of a 9-inch pie pan. Use the back of a measuring cup to flatten evenly. Set aside.

In a large mixing bowl, beat the softened cream cheese and confectioners’ sugar with a hand mixer until smooth and creamy.

Add the marshmallow fluff and vanilla extract. Mix again until well incorporated.

In a separate bowl, whip the heavy cream starting on low speed. Gradually increase speed to high and beat until stiff peaks form. Watch closely—this happens quickly.

Gently fold the whipped cream into the cream cheese mixture using a spatula. Mix just until combined—don’t overmix.

Spoon the cheesecake filling into the prepared graham cracker crust. Smooth the top with an offset spatula.

Refrigerate for at least 4 hours, or until fully set.

Once chilled, spread marshmallow whipped cream evenly over the top of the cheesecake.

Garnish with a handful of mini marshmallows and a light sprinkle of crushed graham crackers.

Slice, serve, and enjoy!