In a medium bowl, combine graham cracker crumbs and sugar. Stir in the melted butter until the mixture is thoroughly combined. Press this mixture firmly into the bottom of a 9-inch springform pan to form an even layer. Chill in the refrigerator while preparing the filling to help set the crust.

In a large mixing bowl, beat the softened cream cheese until smooth and fluffy. Add the marshmallow fluff and vanilla extract, mixing until well combined and creamy. Gently fold in the thawed whipped topping until the filling is light and airy.

Spread the cheesecake filling evenly over the chilled crust using a spatula. Smooth the top for a neat finish. Cover the pan with plastic wrap and refrigerate for at least 4 hours, preferably overnight, to allow the cheesecake to set firmly.

Before serving, add your choice of toppings such as fresh strawberries, mini marshmallows, or a drizzle of chocolate sauce. Carefully remove the springform ring, slice the cheesecake into pieces, and serve chilled for a refreshing dessert.