Prepare the crust: In a large bowl, mix crushed graham crackers and melted butter until well combined. Press into the bottom of a greased 9×9 inch pan to form a solid crust.
Make the cream layer: In a separate bowl, beat the softened cream cheese until smooth. Gradually add powdered sugar and vanilla extract, mixing until creamy.
Whip the cream: In another bowl, whip the heavy cream until stiff peaks form.
Combine: Gently fold the whipped cream into the cream cheese mixture until smooth and fluffy.
Add marshmallows: Carefully fold in the mini rainbow marshmallows.
Assemble: Spread the mixture evenly over the graham cracker crust.
Chill: Refrigerate for at least 4 hours, or until set.
Serve: Cut into squares and enjoy every colorful, sweet bite!
Serving and Storage Tips
