In a medium bowl, mix the graham cracker crumbs, granulated sugar, and melted butter until the crumbs are evenly coated.
Press the mixture into the bottom of a 9-inch pie dish or springform pan to form an even crust.
Refrigerate the crust while you prepare the filling to allow it to firm up.
2. Prepare the Cheesecake Filling:
In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
Add the powdered sugar and vanilla extract, and mix until well combined.
In a separate bowl, whip the heavy whipping cream to stiff peaks using an electric mixer. Be careful not to overwhip.
Gently fold the whipped cream into the cream cheese mixture until smooth and fully incorporated.
Add the marshmallow fluff (or marshmallow creme) and fold it into the cheesecake mixture until evenly combined. The fluff adds a lovely marshmallow flavor to the filling.
3. Assemble the Cheesecake:
Pour the cheesecake mixture into the prepared graham cracker crust. Smooth the top with a spatula.
Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, or overnight, to let it set.
4. Toast the Marshmallows:
Preheat your broiler to high or use a kitchen torch.
Spread the mini marshmallows evenly over the top of the chilled cheesecake.
Place the cheesecake under the broiler for 1-2 minutes, watching closely, until the marshmallows turn golden brown and toasted. If using a kitchen torch, carefully toast the marshmallows to your desired level of golden and crispy.
5. Serve:
Once the marshmallows are toasted, remove the cheesecake from the refrigerator.
Optionally, drizzle with chocolate sauce or caramel for an extra touch of sweetness.
Slice and enjoy this decadent toasted marshmallow no-bake cheesecake!
