In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until the crumbs are evenly coated.

Press the mixture firmly into the bottom and up the sides of a 9-inch pie plate. Refrigerate the crust for at least 30 minutes to set.

In a large mixing bowl, use an electric mixer on medium speed to beat the cream cheese until smooth and creamy.

Add the marshmallow creme, confectioners' sugar, and vanilla extract. Beat until well combined.

In a separate bowl, use an electric mixer with a whisk attachment to whip the heavy cream until stiff peaks form. (Start at low speed and work up to med-high or high speed to minimize splatters.)

Fold about a quarter of the whipped cream into the cream cheese mixture. Then gently fold in the remaining whipped cream until fully incorporated.

Spread the filling evenly into the prepared crust. Refrigerate for at least 2 hours, or until set.

Place the chopped chocolate in a heat-proof bowl.

Heat the heavy cream in a saucepan until it comes to a simmer.

Pour the hot cream over the chocolate and let sit for 2-3 minutes. Then, stir until the chocolate is completely melted and smooth.

Let the ganache cool slightly, then pour over the chilled pie filling, spreading evenly.

Arrange mini marshmallows over the top of the ganache, covering as much of the top as you like. Use a kitchen torch to lightly toast the marshmallows. For an additional garnish, sprinkle extra graham cracker crumbs or pieces on top.

Chill the pie for an additional 30 minutes to set the ganache before serving.