Line a 9-inch square baking pan with foil and grease with non-stick cooking spray.

In a medium bowl, combine the butter with the fine cookie crumbs. Press the mixture into an even layer in the bottom of the prepared baking pan.

In a large bowl, use an electric mixer to beat the cream cheese, marshmallow creme, vanilla extract and salt until light and fluffy, about 2-3 minutes. Fold in the coarsely crumbled cookies and spread on the cookie crust.

Sprinkle with additional crumbled cookies for garnish. Cover and chill in the refrigerator for 4 hours up to 3 days. Cut into 16 squares.