Begin by softening the cream cheese to room temperature, which should take about 30 minutes. Using a hand mixer, beat the cream cheese in a large mixing bowl on medium speed until it becomes smooth and fluffy, approximately 3-4 minutes.

Next, add the marshmallow crème and vanilla extract to the cream cheese mixture. Mix on low speed until fully blended and creamy, about 1-2 minutes.

In a separate bowl, take the whipped topping and gently fold it into the cheesecake mixture using a spatula. This should take about 2-3 minutes.

Pour the cheesecake filling into the pre-prepared graham cracker crust, using a spatula to spread it evenly.

Cover the cheesecake with plastic wrap and place it in the refrigerator. Allow it to chill for at least 4 hours, preferably overnight.

Once chilled, remove the cheesecake from the refrigerator, remove the plastic wrap and garnish with additional whipped cream, fresh berries, or a drizzle of chocolate as desired.