Place corn flakes in a large ziplock bag and crush lightly using a rolling pin or your hands — not too fine; keep some texture.

In a large mixing bowl, combine the melted butter and brown sugar. Stir until sugar is dissolved.

Add the crushed corn flakes into the bowl and mix until well coated. Set aside.

Let the vanilla ice cream sit out for about 15 minutes to soften.

In a 9x13-inch baking pan, press half of the corn flake mixture into the bottom to create a crust.

Using a small ice cream scooper or spoon, scoop the softened ice cream onto the crust.

Gently spread the ice cream evenly over the crust without pressing too hard.

Sprinkle the remaining corn flake mixture evenly over the top.

Place the dessert in the freezer to firm up while you make the whipped cream.

In a clean bowl, beat together the heavy whipping cream, powdered sugar, and vanilla extract until soft peaks form.

Remove the dessert from the freezer and spread the whipped cream over the top layer.

Sprinkle with ground cinnamon for garnish.

Return the pan to the freezer and freeze for at least 2 hours, or until fully set.