Place graham crackers in a resealable plastic bag and crush them with a rolling pin (or I use a meat mallot) until crumbs are very fine.

Add crumbs to a bowl and add sugar. Mix until combined, then add butter.

Place about 1 Tbs. into the bottom of 24 small cups, then place in freezer for a few minutes.

While crust is in the freezer, combine cream cheese, cool whip and marshmallow cream in a mixer.

Mix on high until combined, then transfer to a piping bag or plastic bag.

Pipe 1 to 2 Tbs. of filling into the mini cups.

Place in refrigerator until it's almost time for your party.

Right before serving, top with about 1 Tbs. mini chocolate chips, then layer with marshmallows and chocolate syrup.