Preheat your oven to 350°F (175°C). Combine the crushed graham crackers with melted butter in a mixing bowl. Press into the bottom of a 9-inch pie pan and bake for 8-10 minutes until lightly golden. Allow to cool completely.

In a large mixing bowl, beat the softened cream cheese on medium speed for 2-3 minutes until smooth and fluffy.

Gradually add the marshmallow creme and vanilla extract, mixing on low until creamy and slightly thick.

Gently fold in the whipped topping until completely integrated, creating an airy filling.

Spread the filling over the cooled crust, smoothing the top evenly.

Cover and chill in the refrigerator for at least 4 hours, preferably overnight.

Remove from the fridge, add whipped cream, and decorate with berries or chocolate sauce before serving.