Preheat your oven to 350°F (175°C) and combine crushed graham crackers with melted butter. Press into the bottom of a 9-inch springform pan and bake for 8-10 minutes until golden. Cool completely.

In a large mixing bowl, beat the softened cream cheese on medium speed until smooth and fluffy, about 3-4 minutes.

Gradually add marshmallow creme and vanilla extract, mixing on medium speed until fully combined, about 2-3 minutes.

Carefully fold in the whipped topping using a rubber spatula, ensuring not to overmix.

Pour the filling into the cooled crust, smoothing the top. Refrigerate to chill and firm up.

Cover with plastic wrap and chill for at least 4 hours, preferably overnight.

Remove from refrigerator, garnish with whipped cream and berries or chocolate drizzle, slice, and serve chilled.