This no-bake treat is dangerously good -sweet, smooth, and gone in minutes!

In a medium-sized bowl, combine the graham cracker crumbs and melted butter.
Mix until the crumbs are evenly coated with butter.
Press the crumb mixture into the bottom of a 9-inch springform pan, creating an even layer.
Set aside.
Make the Filling:
In a large mixing bowl, beat the cream cheese, sugar, and vanilla extract until smooth and creamy.
Add the eggs, one at a time, beating well after each addition.
Continue to mix until the batter is velvety and well combined.
Pour the cream cheese mixture over the prepared crust in the springform pan.
Bake the Cheesecake:
Bake in a preheated oven at 325°F (160°C) for 45-50 minutes, or until the edges are set and the center is slightly jiggly.
Remove the cheesecake from the oven and let it cool to room temperature.
Add the Marshmallow Topping:
Once cooled, spread the marshmallow fluff evenly over the top of the cheesecake.
Chill and Serve:
Place the cheesecake in the refrigerator and chill for at least 4 hours, or preferably overnight.
When ready to serve, carefully remove the sides of the springform pan and slice the cheesecake into portions.