In a mixing bowl, combine graham cracker crumbs and sugar, then pour in melted unsalted butter. Stir until the mixture resembles wet sand. Press this mixture into a 9-inch springform pan and chill for 30 minutes.

In a large mixing bowl, beat the room-temperature cream cheese until smooth. Add marshmallow fluff and vanilla extract, mixing until well combined.

Gently fold in whipped topping using a spatula until just combined.

Spread the fluffy filling over the chilled crust. Smooth the top and cover with plastic wrap. Refrigerate for at least 4 hours or overnight.

Add toppings of your choice before serving and slice into wedges. Serve chilled.