Crush the graham crackers in a food processor until finely crushed. In a mixing bowl, combine the crushed crackers with melted butter and press into a 9-inch springform pan. Chill for about 10 minutes.

Beat cream cheese with an electric mixer until smooth. Gradually add marshmallow fluff and sugar, mixing until combined. Incorporate vanilla extract.

Whip the heavy cream in a separate bowl until stiff peaks form. Gently fold into the cream cheese mixture.

Pour the filling over the crust, smooth with a spatula, and refrigerate for at least 4 hours or overnight.

Once set, remove from the refrigerator, unclip the springform pan, and serve with fresh fruit or chocolate sauce.