Preheat the oven to 350°F (175°C). Crush graham crackers into fine crumbs and mix with melted butter. Press firmly into a baking dish. Bake for 10 minutes, then allow to cool.

In a small bowl, sprinkle gelatin over warm water and stir until dissolved. Set aside to cool slightly.

In a mixing bowl, whip the cream until soft peaks form (about 2-3 minutes). Set aside.

In a large mixing bowl, combine yogurt, bubblegum extract, and sugar. Mix until smooth, then fold in the cooled gelatin mixture.

Gently fold whipped cream into the yogurt mixture until well combined.

Pour the bubblegum mixture over the cooled crust and smooth the top. Refrigerate for 1-2 hours until set.

Slice the dessert into squares or rectangles and serve chilled, optionally garnished with fruit or whipped cream.