Crush graham crackers in food processor.
Add melted butter and sugar and pulse to incorporate.
Press mixture into bottom an partially up the sides of a springform pan.
Refrigerate at least 30 minutes to firm.
In a medium bowl, melt chocolate chips by microwaving 30 seconds, stirring and repeating until melted. Set aside.
In a large bowl, beat cream cheese, vanilla and sugar until creamy.
Divide mixture in half into two bowls.
Fold marshmallow creme into one of the bowls until blended. Set aside.
Fold melted chocolate into second bowl until blended. Set aside.
Beat whipping cream until peaks form,
Fold half of whipped cream into chocolate mixture.
Fold half of whipped cream into marshmallow mixture.
Spread chocolate mixture evenly into crust.
Spread marshmallow mixture evenly into crust.
Refrigerate for 2 hours.
Remove ring of springform pan from cheesecake.
Open frosting container and remove foil seal.
Microwave for 15 seconds and stir. Repeat this until frosting is pourable.
Carefully pour over cake to cover top completely.
Refrigerate at least one more hour before serving.
Garnish with additional whipped topping, chocolate and toasted mini marshmallows if desired.