In a mixing bowl, combine 1.5 cups of graham cracker crumbs, ¼ cup of granulated sugar, and ½ cup of melted butter until the mixture resembles wet sand. Press this tightly into the bottom and up the sides of a buttered 9-inch pie pan. Chill the crust in the refrigerator for at least 30 minutes to firm it up.

In a saucepan over low heat, melt 2 cups of mini marshmallows with ½ cup of milk, stirring continuously until it’s a smooth, even consistency—about 5-7 minutes. Remove it from heat and let it cool to room temperature.

In another bowl, beat 1 cup of heavy whipping cream on medium-high speed until soft peaks form, around 3-5 minutes.

Gently fold the cooled marshmallow mixture into the whipped cream, taking care to preserve the fluffy texture.

Spoon the fluffy marshmallow filling into the chilled graham cracker crust, spreading it evenly. Optionally sprinkle reserved graham cracker crumbs on top.

Cover the pie with plastic wrap and refrigerate for at least 4 hours, or until set firmly.

Before serving, garnish with fresh strawberries or chocolate sauce, slice, and enjoy.