1. Combine graham cracker crumbs and melted butter in a bowl. Mix until the texture resembles wet sand. Press into the bottom of a 9-inch springform pan or pie dish. Chill while you prepare the filling.

2. In a saucepan over low heat, combine mini marshmallows and 2 tablespoons of the heavy cream. Stir until completely melted and smooth. Let cool slightly.

3. In a large bowl, beat softened cream cheese until smooth. Add vanilla extract and a pinch of salt. Mix well.

4. Slowly blend the melted marshmallow mixture into the cream cheese. Beat until well combined and creamy.

5. In a separate bowl, whip the remaining heavy cream until stiff peaks form.

6. Gently fold the whipped cream into the marshmallow-cream cheese mixture until fully incorporated but still fluffy.

7. Spread the filling over the prepared crust. Smooth the top. Cover and chill for at least 4 hours, preferably overnight.

8. Serve chilled with optional toppings like berries, chocolate drizzle, or cookie crumbs.