In a mixing bowl, combine graham cracker crumbs and sugar until uniform. Pour in melted butter and stir until the mixture resembles wet sand. Firmly press this crust mixture into the bottom of a 9-inch springform pan, ensuring an even layer. Chill the crust in the refrigerator for about 20 minutes while you prepare the filling to firm it up.

In a large mixing bowl, beat the room-temperature cream cheese with an electric mixer until smooth and creamy, usually about 2-3 minutes. Gradually add in the marshmallow fluff and vanilla extract, continuing to blend until fully incorporated and fluffy.

Once the cream cheese mixture is ready, gently fold in the whipped topping using a spatula. Be careful not to overmix, as you want to maintain that light, airy texture.

Remove the chilled crust from the refrigerator and spread the cheesecake filling evenly over the top. Use a spatula to smooth out the surface for an attractive finish.

Cover the springform pan with plastic wrap and place it in the refrigerator. Allow the cheesecake to chill for at least 4 hours, preferably overnight.

Once chilled, carefully remove the cheesecake from the springform pan. Before slicing, add your favorite toppings, such as fresh berries or a drizzle of chocolate.