In a medium bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Mix until the crumbs are thoroughly coated.

Press the mixture into the bottom of a 9x13-inch pan, ensuring it’s even and firm. Set aside.

In a large bowl, whip the heavy whipping cream until stiff peaks form. Set this aside for later.

In another bowl, beat the softened cream cheese, confectioners' sugar, and vanilla extract until smooth and creamy.

Gently fold half of the whipped cream into the cream cheese mixture until fully blended. Spread this evenly over the graham cracker crust.

Sprinkle the mini marshmallows evenly across the cream cheese layer.

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

Allow the melted chocolate to cool slightly, then pour it over the marshmallow layer evenly.

Spread the marshmallow crème uniformly over the chocolate layer.

Use the remaining whipped cream to cover the top completely.

Garnish with additional graham cracker crumbs, chocolate chips, and mini marshmallows if desired.

Refrigerate the lasagna for at least 4 hours, or until set. When ready, cut into squares to serve.