Preheat your oven to 350°F (175°C). Crush the graham crackers until they resemble fine crumbs. Melt the coconut oil and mix it with the crumbs. Transfer into a square dish and bake for about 10 minutes. Set aside to cool.

In a large mixing bowl, add the chilled whipped cream, yogurt, and bubblegum extract. Blend until light and fluffy, about 3-4 minutes. Fold in any desired chopped fruit.

Prepare the gelatin according to package instructions and incorporate it into the filling mixture without deflating the whipped cream.

Pour the filling over the cooled graham cracker base and smooth the top. Add colorful sprinkles if desired.

Cover with plastic wrap and refrigerate for 1-2 hours until set. Check for firmness.

Cut into squares and garnish with fresh fruit or colorful sprinkles before serving.