1. Mix the Ingredients: In a mixing bowl, combine graham cracker crumbs, melted butter, and sugar.
2. Form the Crust: Press the mixture evenly into the bottom of a springform pan. Use the back of a spoon to compact it firmly.
3. Chill: Place the crust in the refrigerator to set while you prepare the filling.
4. Soften the Cream Cheese: Ensure the cream cheese is completely softened to avoid lumps in the mixture.
5. Blend Ingredients: In a large bowl, beat the cream cheese, Marshmallow Fluff, granulated sugar, and vanilla extract until smooth and creamy.
6. Pour into Crust: Spoon the marshmallow-infused filling onto the chilled crust, spreading evenly.
7. Whip the Cream: In a cold mixing bowl, whip the heavy cream and powdered sugar until soft peaks form.
8. Add Toasted Marshmallows: If using, fold in the cooled toasted mini marshmallows gently.
9. Top the Cheesecake: Spread the marshmallow whip over the cheesecake filling, smoothing the top.
10. Refrigerate: Allow the cheesecake to chill in the refrigerator for at least 4 hours, or until set.
11. Garnish and Serve: Before serving, garnish with extra toasted marshmallows for a picturesque finish if desired.