In a medium bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Mix well until the texture resembles wet sand.

Press the mixture firmly into a 9x9-inch baking dish, ensuring it's evenly distributed and well-packed.

Cover the baking dish with plastic wrap and place it in the freezer for 15 minutes.

In a separate large bowl, combine the whipped topping and vanilla extract. Fold in mini marshmallows and half of the chocolate chips until fully incorporated.

Spread the marshmallow mixture evenly over the crust and smooth it out with a spatula.

Sprinkle the remaining chocolate chips over the marshmallow layer.

Cover the baking dish tightly with plastic wrap and place it in the freezer for at least 4 hours.

Remove from the freezer and let it sit at room temperature for a few minutes before slicing.