Marshmallow Whip Cheesecake HEAVEN: A Creamy, Dreamy Delight

Preheat your oven to 350°F (175°C).
In a medium bowl, mix the graham cracker crumbs and sugar together. Add the melted butter and stir until the mixture is evenly combined.
Press the mixture into the bottom of a 9-inch springform pan or pie dish to form a crust. Bake in the preheated oven for 10 minutes, then remove and let it cool completely.
Make the cheesecake filling:

In a large mixing bowl, beat the softened cream cheese until smooth.
Add the marshmallow crème, powdered sugar, and vanilla extract, and continue beating until fully combined and creamy.
In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until smooth and well incorporated.
Assemble the cheesecake:

Pour the cheesecake filling into the cooled graham cracker crust and smooth the top with a spatula.
Refrigerate for at least 4 hours, or overnight, to allow the cheesecake to set.
Prepare the marshmallow whip topping:

In a medium bowl, beat the heavy cream with powdered sugar and vanilla extract until stiff peaks form.
Spread the marshmallow whipped cream over the chilled cheesecake layer, creating a light, fluffy topping.
Garnish and serve:

Optionally, garnish with shaved chocolate, fruit, or a drizzle of chocolate syrup for added flair.
Slice and serve this creamy, heavenly dessert to your lucky guests!
Serving and Storage Tips: