1. In a medium bowl, combine the graham cracker crumbs and melted butter. Mix until well combined and press the mixture firmly into the bottom of a 9-inch springform pan. Refrigerate while preparing the filling.
2. In a saucepan over low heat, combine the mini marshmallows and milk. Stir continuously until the marshmallows are completely melted and smooth. Remove from heat and stir in the vanilla extract. Allow the mixture to cool slightly.
3. In a large mixing bowl, beat the cream cheese and powdered sugar until smooth and creamy. Gradually add the cooled marshmallow mixture, mixing until fully incorporated.
4. In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until well combined.
5. Pour the filling over the prepared crust, smoothing the top with a spatula. Refrigerate for at least 4 hours or until set.
6. Before serving, garnish with fresh berries or chocolate shavings, if desired.

One of my favorite tips is to let the kids help with pressing the crust into the pan. It’s a fun way to involve them in the kitchen and create moments they’ll remember just like I did in my grandmother’s kitchen.