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In a medium bowl, combine graham cracker crumbs and granulated sugar. Pour in the melted butter and mix until everything is moistened and resembles wet sand.
Press the crumb mixture firmly into the bottom of a 9-inch springform pan to create an even crust. Refrigerate while preparing the filling.
In a large mixing bowl, beat the softened cream cheese with powdered sugar and vanilla extract until smooth and creamy.
Fold 1 ½ cups marshmallow fluff into the cream cheese mixture until just combined.
Gently fold in 1 cup of freshly whipped heavy cream, being careful not to deflate the mixture.
Spread the cream cheese and marshmallow mixture evenly over the chilled crust.
In a separate bowl, mix 1 cup marshmallow fluff and 1 cup whipped cream together until smooth and fluffy. Swirl this topping over the cheesecake layer.
Refrigerate the cheesecake for at least 4 hours, or until set. Overnight is even better for perfect slices.
Before serving, top with mini marshmallows or a sprinkle of crushed graham crackers for extra texture and charm.
Serve cold for the best creamy texture.