Start by placing your cream cheese, sugar, and marshmallow ice cream topping into a large mixing bowl and mix with a hand mixer until smooth, and set aside.
Next place 2 packages of graham crackers into your food processor and blend until fine.
Add in melted butter gradually, blending after each tablespoon, until it forms a wet sand consistency.
Pour crumb mixture into the bottom of a cheesecake pan, and press down evenly to form crust.
Add your whipped cream to your cheesecake batter and blend on high until smooth.
Pour your mini marshmallows into your cheesecake batter and fold until mixed well.
Pour batter over crust and smooth out evenly.
Place in refrigerator for 2 hour and let set.
Remove from fridge and decorate with icing, hershey bars, and left over graham crackers, as desired.
Place in the freezer for one hour.
Drizzle with magic shell fudge if desired.