Preheat oven to 350ºF. Combine graham cracker crumbs, brown sugar, cinnamon and salt in a bowl. Use your fingers to mix everything together, making sure to break up lumps of brown sugar.

Add butter and stir to combine. Press into the bottom and up the sides of a 9-inch pie plate. Bake for 8-10 minutes until fragrant and golden brown around the edges. Cool for 30 minutes at room temperature then for 30 minutes in the refrigerator.

To make the filling, whip the cream cheese with 1 cup of marshmallow fluff. Beat heavy whipping cream to soft peaks. Fold 1/3 of the whipped cream into the cream cheese mixture. Spread that cheesecake mixture in an even layer over the crust.

Reserve about 1 cup of cream and tint the rest pink using Betty Crocker™ pink neon gel food color. Spread the pink meringue in an even layer over the cheesecake layer.

Before serving, slice strawberries and cut the slices into heart shapes using a small cookie cutter. Arrange hearts, tip facing in, around the edge of the pie.

Place a dollop or pipe the reserved cream in the center of the pie and toss on some heart sprinkles.