1. Generously grease a 9- or 10-inch springform pan with cooking spray.

2. Place the Rice Krispies cereal in a large mixing bowl and set aside.

3. In a medium saucepan over low heat, melt the salted butter and miniature marshmallows together, stirring constantly until smooth.

4. Immediately pour the melted marshmallow mixture over the cereal and gently toss until the cereal is completely coated.

5. Transfer the coated cereal mixture to the prepared springform pan.

6. Using a greased glass, firmly press the cereal mixture into the bottom and up the sides of the pan to form the crust.

7. Let the crust set for about 20 minutes.

8. In a large bowl, beat the softened cream cheese, sugar, and vanilla extract until smooth and creamy.

9. Beat in the marshmallow creme until fully incorporated and smooth.

10. Gently fold in the thawed Cool Whip by hand until the filling is light and fluffy.

11. Spread the cheesecake filling evenly into the Rice Krispy Treat crust and smooth the top.

12. Pipe or dollop whipped cream around the edge of the cheesecake.

13. Arrange cubed prepared Rice Krispy Treats in the center of the cheesecake.

14. Cover and refrigerate for at least 2 hours, or until completely set.

15. Remove the springform pan, slice, and serve chilled.