1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
2. In a small bowl, combine the graham cracker crumbs and melted butter. Mix until the crumbs are moistened.
3. Press about a tablespoon of the crumb mixture into the bottom of each muffin cup to form the crust.
4. In a large bowl, beat the cream cheese and sugar together until smooth and creamy. Add the vanilla extract and eggs, one at a time, beating well after each addition.
5. Divide the cheesecake mixture evenly over the crusts in the muffin tin.
6. Bake for 15-18 minutes, or until the centers are set. Allow them to cool in the pan for about 10 minutes before transferring to a wire rack.
7. Top each cheesecake bite with a few mini marshmallows. Melt the chocolate chips with the milk in a microwave-safe bowl, stirring every 20 seconds until smooth.
8. Drizzle the melted chocolate over the marshmallow-topped cheesecake bites. Let them cool completely before serving.

My tip: Use a toothpick to swirl the chocolate into the marshmallows for a marbled effect that looks as good as it tastes!