Combine 2 cups (200g) graham cracker crumbs, 1/2 cup (113g) melted butter, and 1/8 tsp (0.5g) salt until it resembles wet sand. Reserve 2 tbsp (15g) of crumbs for garnishing. Press the remaining mixture firmly into the bottom of a 9-inch (23cm) springform pan. Freeze for 15 minutes.

In a large bowl, beat the 24 oz (680g) softened cream cheese until perfectly smooth. Add 1 cup (120g) powdered sugar and 1 tbsp (15ml) vanilla extract, beating until thick, creamy, and off-white.

In a separate chilled bowl, whip 1 cup (240ml) heavy cream to stiff peaks. Gently fold the whipped cream into the cream cheese mixture until fully combined. Spread the filling evenly over the chilled graham cracker crust.

Cover the springform pan tightly and refrigerate for at least 6 hours (or overnight) until the filling is fully firm and set.

Remove the sides of the springform pan. Spread 16 oz (450g) of marshmallow fluff over the top, using the back of a spoon to pull up swooping peaks. Use a culinary torch to heavily toast the fluff until dark brown and black charred peaks form. Scatter the reserved graham cracker crumbs on the plate around the slice before serving.