Preparation Steps

• Preheat your oven to 350°F (175°C). Lightly grease a 9-inch springform pan.
• In a medium bowl, combine graham cracker crumbs and granulated sugar. Pour in melted butter and mix until combined. Press the mixture evenly into the bottom of the prepared springform pan.
• In a large bowl, beat the softened cream cheese and granulated sugar until smooth and creamy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
• Gently fold in the mini marshmallows into the cream cheese mixture.
• Pour the filling over the prepared crust. Bake for 50-60 minutes, or until the edges are set and the center is slightly jiggly.
• Turn off the oven and let the cheesecake cool inside the oven with the door ajar for 1 hour. This helps prevent cracking.
• Remove from the oven and let cool completely at room temperature. Then, cover and refrigerate for at least 4 hours, or preferably overnight, before serving.