In a medium bowl, mix together the graham cracker crumbs and granulated sugar. Pour in the melted butter and stir until the mixture resembles wet sand. The texture should hold together when pressed between your fingers.
Press the crust mixture firmly into the bottom of a 9-inch springform pan, spreading it evenly to create a smooth, compact layer. Use the back of a spoon or a flat-bottomed glass to pack it down tightly.
Place the crust in the refrigerator to chill while you prepare the cheesecake filling. This helps it firm up and hold its shape when you add the filling later.
Step 2: Make the Cheesecake Filling
In a large mixing bowl, beat the softened cream cheese and powdered sugar with an electric mixer on medium speed until completely smooth and creamy — no lumps should remain.
Add the vanilla extract and marshmallow fluff, beating again until everything is fully incorporated and velvety. The mixture should be thick, glossy, and sweetly aromatic.
Using a spatula, gently fold in the whipped heavy cream. Mix just until combined, maintaining the airy texture for a light and fluffy filling.
Pour the cheesecake filling over the chilled crust, smoothing the top with an offset spatula. Refrigerate for at least 4 hours, or until the cheesecake is firm and fully set.
Step 3: Prepare the Marshmallow Topping
In a separate bowl, combine the marshmallow fluff and whipped heavy cream. Gently fold them together until you have a fluffy, pillowy topping — this adds an extra layer of sweetness and texture to the cheesecake.
Once the cheesecake is set, spread the marshmallow topping evenly over the surface, creating a smooth, dreamy layer.
Step 4: Garnish and Chill
For an elegant finishing touch, sprinkle mini marshmallows or crushed graham crackers on top. You can even toast the marshmallows lightly with a kitchen torch for a s’mores-inspired twist.
Chill the finished cheesecake for another 1–2 hours before slicing and serving. This final chill ensures clean slices and a perfectly set texture.
