Pulse the graham crackers in a blender or food processor until fine crumbs.

In a bowl, mix the crumbs with sugar and melted butter until coated.

Press the mixture into a 7-inch Spring-form pan lined with parchment paper.

Place the pan in the freezer while preparing the filling.

In a stand mixer, combine the softened cream cheese, heavy cream, and Instant Jello pudding.

On low speed, mix until combined, then add sugar, powdered sugar, Vanilla extract, and lemon juice.

Mix on high until smooth and creamy, scraping down the sides as needed.

Pick out 20-30 colored marshmallows and some flakes from the Lucky Charms cereal.

Gently fold the marshmallows and flakes into the cheesecake batter.

Pour the cheesecake batter over the crust in the Spring-form pan.

Smooth the top and return to the freezer for at least 2 hours or overnight for the best flavor.

Remove the cheesecake from the freezer and take off the Spring-form.

Pipe vanilla frosting around the edge and sprinkle with additional Lucky Charms.

Cut into 2 or 3-inch pieces and serve.