Wash and peel the peaches, then cut them into bite-sized pieces and transfer to a mixing bowl.

In a medium bowl, combine softened cream cheese, sour cream, granulated sugar, vanilla extract, and cinnamon. Blend until smooth.

Gently fold in the chopped peaches and mini marshmallows into the cheesecake mixture.

Cover the bowl with plastic wrap and refrigerate for at least one hour.

Just before serving, optionally sprinkle with chopped nuts and crushed graham crackers.

Serve in individual bowls or dessert cups, optionally drizzled with syrup.