In a large mixing bowl, combine 8 ounces of room-temperature cream cheese, one 3.4-ounce box of cheesecake instant pudding mix, 1 teaspoon of vanilla extract, and 1 cup of milk. Using a hand mixer, blend these ingredients on medium speed for about 2-3 minutes until smooth and creamy, ensuring no lumps remain.

Once your cheesecake base is smooth, gently fold in 8 ounces of Cool Whip using a spatula. Do this carefully to maintain the fluffiness of the mixture.

Next, fold in a can of cherry pie filling and, if desired, 1 cup of mini marshmallows, incorporating them into the fluff until evenly distributed.

Transfer your Cherry Cheesecake Fluff into a serving bowl or individual cups. Cover with plastic wrap or a lid, then refrigerate for at least 2 hours or up to 24 hours.

When ready to serve, garnish with extra cherry pie filling or a sprinkle of crushed graham crackers and scoop the fluffy treat into bowls or dessert cups.