Prepare the crust by mixing graham cracker crumbs, melted unsalted butter, and granulated sugar in a bowl. Firmly press the mixture into a 9x13-inch pan.

Whip the heavy whipping cream in a separate bowl until stiff peaks form, about 2-4 minutes. Set aside.

Beat the softened cream cheese, confectioners' sugar, and vanilla extract in another bowl until smooth, about 2-3 minutes.

Gently fold half of the whipped cream into the cream cheese mixture until combined.

Spread the cream cheese and whipped cream mixture over the crust evenly.

Sprinkle mini marshmallows over the cream cheese layer and lightly press down.

In a microwave-safe bowl, combine chocolate chips and milk. Heat in 30-second intervals until melted and smooth.

Pour the ganache over the mini marshmallows and spread evenly.

Dollop and spread marshmallow crème over the ganache layer.

Top with the remaining whipped cream, smoothing it out.

Cover and chill in the refrigerator for at least 4 hours before serving.

Once set, cut into squares and serve chilled.