Ingredients:
For the Crust:
1 ½ cups graham cracker crumbs
¼ cup granulated sugar
½ cup unsalted butter, melted
For the Cheesecake Filling:
2 packages (16 oz/450g) cream cheese, softened
1 cup powdered sugar
1 teaspoon vanilla extract
1 ½ cups marshmallow fluff
1 cup heavy cream, whipped
For the Marshmallow Topping:
1 cup marshmallow fluff
1 cup heavy cream, whipped
Mini marshmallows or crushed graham crackers for garnish (optional)
Instructions:
Prepare the Crust:
In a medium bowl, combine the graham cracker crumbs and sugar.
Stir in the melted butter until the mixture resembles wet sand.
Press the crust mixture into the bottom of a 9-inch springform pan, making sure to create an even layer.
Refrigerate the crust while preparing the filling.
Make the Cheesecake Filling:
In a large mixing bowl, beat the softened cream cheese and powdered sugar together until smooth and creamy.
Add the vanilla extract and marshmallow fluff, mixing until fully incorporated.
Gently fold in the whipped heavy cream, ensuring the mixture stays light and airy.
Pour the cheesecake filling over the prepared crust and smooth the top with a spatula. Refrigerate for at least 4 hours, or until set.
Prepare the Marshmallow Topping:
In a separate bowl, combine the marshmallow fluff and whipped heavy cream, folding together until fluffy and well combined.
Once the cheesecake has set, spread the marshmallow topping over the cheesecake in a smooth layer and pipe frosting on top.
Garnish and Serve:
For an extra touch, sprinkle mini marshmallows or crushed graham crackers over the top.
Chill the cheesecake for another 1-2 hours before serving for best results.
Slice, Serve and Enjoy 
