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In a large pot over medium heat, melt butter. Add marshmallows and cook, stirring frequently, until marshmallows are melted, 5 to 8 minutes. Remove from heat.
Add Rice Krispies and stir until well combined. Transfer about 3 cups Rice Krispies mixture to a 9" x 5" loaf pan. Gently press down into an even layer.
Transfer remaining Rice Krispies mixture to a 9" springform pan. Gently press into an even layer across bottom and up sides of pan. Refrigerate until ready to use.
In a large bowl, using a handheld mixer on medium-high speed, beat cream until stiff peaks form.
In another large bowl, using handheld mixer on medium-high speed, beat cream cheese and confectioners’ sugar until smooth. Add Marshmallow Fluff and vanilla and beat until combined. Add whipped cream and gently fold until just combined.
Pour filling into crust; smooth top. Refrigerate until chilled, at least 4 hours or up to overnight.
Cut Rice Krispies mixture in loaf pan into 1" squares. Pile in the middle of cheesecake.