In a medium bowl, combine 1 ½ cups of graham cracker crumbs with ½ cup of sugar. Pour in ½ cup of melted unsalted butter and mix until well combined. Press this mixture firmly into the bottom of a 9-inch springform pan, ensuring an even layer. Chill the crust in the refrigerator for at least 30 minutes while you prepare the filling, allowing it to set.

In a large mixing bowl, use an electric mixer to beat 16 ounces of softened cream cheese on medium speed until it reaches a smooth and fluffy texture, about 2-3 minutes. Gradually add in 7 ounces of marshmallow fluff and 1 teaspoon of vanilla extract, mixing until the mixture is creamy and well combined. Be sure to scrape down the sides of the bowl for consistency.

Gently fold in 8 ounces of whipped topping to the creamy filling using a spatula. This folding action helps to maintain the light and airy texture essential for the Marshmallow Whip Cheesecake. Continue until the mixture is uniformly combined, but avoid over-mixing to keep its fluffiness intact.

Pour the creamy filling over the chilled graham cracker crust, smoothing it out with a spatula for an even surface. Once evenly spread, cover the springform pan tightly with plastic wrap and place it in the refrigerator. Chill for at least 4 hours, but for best results, let it sit overnight to allow the flavors to meld beautifully.

When ready to serve, carefully remove the springform ring and place the cheesecake on a serving platter. Add your choice of delightful toppings, such as fresh berries, mini marshmallows, or a chocolate drizzle, right before serving. Slice into generous pieces and enjoy the creamy, dreamy goodness of this Marshmallow Whip Cheesecake chilled!