In a large bowl using hand mixer or in the bowl of your stand mixer, beat the cream cheese until smooth.
Mix in the pudding, milk, and vanilla extract until everything is incorporated. Fold in the Cool Whip (I use the mixer for this step). Fold in the mini marshmallows (if serving immediately), chocolate chips and pecans, reserving a little bit of each for topping.
Place the cheesecake mixture into a bowl. At this point you may cover the salad and store in the refrigerator for up to 3 days.
If you're serving immediately, top the cheesecake salad with the reserved marshmallows, chocolate chips, and pecans as desired. Enjoy!
NOTE: If you are planning to make this salad ahead of time you can stir the chocolate chips and pecans right in to the mixture, but the marshmallows should only be added right before serving.