Preheat your oven to 350°F (175°C). In a food processor, crush the graham crackers until fine crumbs form, then mix with melted butter until the texture resembles wet sand. Press this mixture into the bottom of a 9-inch square pan, ensuring it’s evenly distributed. Bake for 10 minutes until golden brown, then remove and let it cool completely while you prepare the filling.

In a large mixing bowl, whip the cream with an electric mixer until soft peaks form, creating a fluffy texture, about 3-4 minutes. Gently fold in the yogurt and bubblegum extract, mixing until everything is well combined and airy.

In a small bowl, dissolve the gelatin in ¼ cup of warm water, stirring until fully melted and smooth. Gradually add the melted gelatin to the whipped cream mixture, folding gently to combine.

Carefully pour the filling over the cooled graham cracker base in your prepared pan. Use a spatula to spread the mixture evenly across the surface.

Cover the pan with plastic wrap and refrigerate for at least 2 hours, or until the filling is firm to the touch.

Once firm, remove the dessert from the refrigerator and carefully lift it out of the pan. Cut it into even slices using a sharp knife.