In a mixing bowl, combine graham cracker crumbs, melted butter, and granulated sugar until the mixture resembles wet sand. Press evenly into a 9-inch pie pan and set aside.

Beat softened cream cheese and confectioners’ sugar with an electric mixer on medium speed until smooth, about 2-3 minutes. Mix in marshmallow fluff and vanilla extract until fluffy.

In a separate bowl, whip heavy cream on high speed until stiff peaks form, about 4-5 minutes. Be careful not to overwhip.

Gently fold the whipped cream into the cream cheese mixture, one-third at a time, to maintain fluffiness.

Pour the filling into the prepared crust, smoothing the top. Cover and refrigerate for at least 4 hours or overnight.

After chilling, spread whipped cream on top and garnish with mini marshmallows and crushed graham crackers before serving.