Make the Rice Krispy Crust

Lightly grease a 9×13-inch baking dish and set aside.

In a large pot or Dutch oven, melt the butter over low heat. Add marshmallows and salt, stirring constantly until fully melted and smooth.

Remove from heat and immediately stir in the crispy rice cereal until evenly coated.

Transfer mixture to the prepared dish and press firmly into an even layer using buttered hands or parchment paper.

Set aside and allow the crust to cool completely.

Make the Cheesecake Filling

In a stand mixer or with a hand mixer, beat cream cheese on medium-high speed until smooth and lump-free (about 2 minutes).

Reduce speed to low, gradually add confectioners’ sugar, then mix in vanilla. Scrape bowl and beat again briefly until creamy. Transfer to a large bowl.

In the same mixer bowl, whip cold heavy cream using the whisk attachment until soft peaks form. Add granulated sugar and continue whipping until firm peaks form.

Gently fold one-third of the whipped cream into the cream cheese mixture, then carefully fold in the rest until smooth and fluffy.

Assemble & Chill

Spread the cheesecake filling evenly over the cooled cereal crust.

Cover and refrigerate for at least 4 hours, or preferably overnight, until fully set.

To Serve

Slice into squares using a sharp knife, wiping clean between cuts. Serve chilled.