Preheat your oven to 350°F (175°C) if baking the crust. Crush graham crackers and mix with melted butter. Press into a 9-inch pie dish and set aside.

Beat cream cheese on medium speed until smooth, about 2 minutes. Add marshmallow fluff and powdered sugar, mixing until fluffy and silky.

In a separate bowl, whip the heavy cream on high speed until stiff peaks form, about 3-5 minutes. Be careful not to overbeat.

Fold the whipped cream into the cream cheese mixture until no streaks remain, keeping the mixture light and fluffy.

Pour the filling into the prepared crust, smooth the top, cover with plastic wrap, and refrigerate for at least 4 hours.

After setting, slice the cheesecake and serve with mini marshmallows or crushed graham crackers on top.