In a medium bowl, combine the graham cracker crumbs with the granulated sugar.

Add the melted butter to the mixture, ensuring that all crumbs are evenly coated.

Press this mixture firmly into the bottom of a pie dish or tart pan to form a solid crust.

Place the crust in the refrigerator while you prepare the filling, allowing it to set and hold its shape.

In a large mixing bowl, beat the heavy cream using an electric mixer until soft peaks begin to form; set aside.

In another bowl, beat together the marshmallow fluff, cream cheese, powdered sugar, and vanilla extract until the mixture is smooth and uniformly blended.

Gently fold the whipped cream into the marshmallow mixture to preserve its airy texture.

Pour the filling into the chilled crust, spreading it evenly.

Preheat your oven to 350°F (175°C).

Spread the mini marshmallows generously over the top of the pie.

Bake for 5-7 minutes, or until the marshmallows are golden brown and slightly toasted.

Carefully remove the pie from the oven and allow it to cool at room temperature.

Once cooled, sprinkle chocolate chips generously over the toasted marshmallows.

Drizzle with chocolate syrup to enhance its appeal.

Chill the pie in the refrigerator for at least two hours before serving.