1Heat oven to 375ºF. Mix Bisquick and 2 tablespoons sugar in medium bowl. Cut in butter, using pastry blender or crisscrossing 2 knives, until mixture is crumbly. Press in bottom of ungreased square pan, 9x9x2 inches.
2Bake 15 to 20 minutes or until light brown; cool.
3Stir together cream cheese, 1 cup sugar and the vanilla in large bowl; set aside. Beat whipping cream in chilled large bowl with electric mixer on high speed until stiff. Gently stir whipped cream and marshmallows into cream cheese mixture; spread over crust.
4Cover and refrigerate at least 4 hours until firm. Cut into 3 rows by 3 rows; top each serving with fruit. Store covered in refrigerator.