In a medium bowl, combine graham cracker crumbs, sugar, and melted butter until well incorporated.

Press the crumb mixture firmly into the bottom of a 9x13 inch baking dish and refrigerate while preparing the filling.

In a large mixing bowl, beat the softened cream cheese until smooth and creamy using an electric mixer.

Add the marshmallow creme and vanilla extract to the cream cheese and beat until fully combined.

Gently fold in the thawed whipped topping using a spatula until the mixture is uniform and no streaks remain.

Spread the cheesecake filling evenly over the chilled graham cracker crust.

Cover and refrigerate for at least 4 hours, or until the filling is firm and set, before slicing and serving.