In a medium bowl, combine graham cracker crumbs and sugar. Pour in the melted butter and mix until it resembles wet sand. Firmly press this mixture into the bottom of a 9-inch springform pan to create an even layer. Chill the crust for at least 30 minutes.

In a large mixing bowl, beat the cream cheese with an electric mixer on medium speed until smooth and creamy, about 2 minutes. Gradually add the marshmallow fluff and vanilla extract, mixing until well combined.

Gently fold in the whipped topping until just combined to retain airiness.

Spread the cheesecake filling over the chilled crust, smoothing the top. Cover with plastic wrap and refrigerate for at least 4 hours or overnight.

Before serving, add your favorite toppings such as fresh fruits or chocolate drizzle. Slice and serve chilled.