In a medium bowl, combine graham cracker crumbs and melted butter. Mix until well combined. Press the mixture firmly into the bottom of a 9-inch springform pan to form the crust. Refrigerate while preparing the filling.

In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Gradually add the powdered sugar and vanilla extract, mixing until fully incorporated.

Gently fold in the marshmallow fluff until well combined with the cream cheese mixture.

In a separate bowl, whip the heavy cream until stiff peaks form. Carefully fold the whipped cream into the cream cheese and marshmallow mixture until no streaks remain.

Pour the filling over the chilled crust in the springform pan. Smooth the top with a spatula. If desired, sprinkle mini chocolate chips on top for added texture and flavor.

Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, or until set. For best results, chill overnight.

Once set, carefully remove the sides of the springform pan. Slice and serve chilled.