Begin by crushing about 1 ½ cups of graham crackers in a food processor until they resemble fine crumbs; this should take roughly 1-2 minutes.

Melt ½ cup of unsalted butter in the microwave for about 30-40 seconds, then combine it with the crumbs in a mixing bowl.

Press this mixture firmly into the bottom of a 9-inch springform pan and refrigerate for at least 30 minutes to set while you prepare the filling.

In a small saucepan, combine 2 cups of mini marshmallows and ½ cup of whole milk over low heat, stirring gently for about 5-7 minutes until smooth.

Remove from heat and allow it to cool to room temperature.

In a large mixing bowl, beat 16 ounces of softened cream cheese until smooth and creamy, about 2-3 minutes.

Gradually add in the cooled marshmallow mixture and 1 teaspoon of vanilla extract, mixing until fluffy.

In a separate bowl, whip 1 cup of heavy cream until stiff peaks form, about 2-3 minutes.

Gently fold the whipped cream into the marshmallow-cream cheese mixture.

Pour the filling over the chilled crust and smooth the top. Cover and refrigerate for a minimum of 4 hours or preferably overnight.

When ready to serve, carefully remove the sides of the springform pan, slice into wedges, and serve chilled with your favorite toppings.