Preheat your oven to 350°F (175°C). Crush the graham crackers into fine crumbs in a mixing bowl.

Melt the butter or coconut oil and combine with the cracker crumbs until well mixed. Press this mixture into a greased 9x9-inch dish.

Bake for about 10 minutes or until slightly golden. Allow to cool completely.

Dissolve the gelatin in 1/4 cup of warm water, stirring gently for 5 minutes until fully dissolved.

In a mixing bowl, whip the cream until soft peaks form, then set aside.

Combine the yogurt, bubblegum extract, and activated gelatin mixture in a separate bowl, blending until smooth.

Fold in the whipped cream gently until just combined, maintaining the lightness.

Pour the mixture over the cooled graham cracker base and smooth the top. Cover and refrigerate for at least 3-4 hours.