Preheat your oven to 350°F (175°C). In a mixing bowl, combine crushed graham crackers with melted unsalted butter until resembling wet sand. Press into the bottom of a 9-inch pie dish to create an even layer and bake for 8–10 minutes. Let it cool completely.

Soften 8 ounces of cream cheese at room temperature for about 30 minutes. Use an electric mixer to beat until smooth and fluffy for 2–3 minutes.

Gradually mix in the marshmallow fluff and vanilla extract until fully combined and fluffy, about 2 minutes.

Carefully fold in the thawed whipped topping using a spatula until there are no visible streaks.

Spread the cheesecake mixture evenly over the cooled graham cracker crust. Cover with plastic wrap.

Chill in the refrigerator for at least 4 hours, preferably overnight to set.

After chilling, optionally garnish with whipped cream and fresh berries or chocolate sauce before serving.