Line the bottom of a 9-inch springform pan with parchment paper if desired. Combine the finely crushed graham crackers, melted butter, granulated sugar, and salt, then press the mixture firmly over the bottom of the pan and slightly up the sides.

Refrigerate the crust for 15–20 minutes while preparing the filling. This brief chill helps the butter set so the crust stays compact when the cheesecake is sliced.

Beat the softened cream cheese until smooth and creamy. Add 1 cup confectioners' sugar, the marshmallow creme, and vanilla extract, then beat until fully combined without visible streaks.

In a separate cold bowl, whip the cold heavy cream with ½ cup confectioners' sugar until stiff peaks form. Stop mixing as soon as the peaks hold their shape so the cream remains light and smooth.

Gently fold the whipped cream into the cream cheese mixture in two or three additions. Use a spatula and slow strokes to keep as much air as possible in the filling.

Spoon the finished filling over the chilled crust and smooth the top with an offset spatula or the back of a spoon. Cover the pan and refrigerate for at least 6 hours, or preferably overnight, until firm.

Before serving, decorate the chilled cheesecake with mini marshmallows, chocolate chips or chocolate pieces, and broken graham cracker chunks. If desired, prepare the optional drizzle by gently melting 2 ounces semisweet chocolate with 1 tablespoon heavy cream, cooling it briefly, and drizzling it over the cheesecake.