Add the graham crackers and white graulated sugar to the bowl of a food processor. Pulse until the crackers are broken down and have become fine crumbs.

Add the crumb mixture to a medium sized bowl. Pour in the melted butter and stir with a rubber spatula until combined and all the graham crumbs are moistened.

Line an 8X8 glass baking dish with two pieces of parchment paper, trimmed to fit and overlap each other.

Press the graham cracker crumb mixture into the lined pan, firmly but gently. Ensure it is evenly distributed and there are no loose crumbs.

Place the baking dish in the fridge for 10 minutes to chill while you prepare the cheesecake filling.

Add the cream cheese, vanilla, and powdered sugar to a large sized bowl. Use a hand mixer or stand mixer to beat the mixture until smooth and creamy. Scrape down the sides of the bowl and beat again.

Add the thawed whipped topping to the bowl, and use a rubber spatula to fold it in until thoroughly combined.

Add the mini chocolate chips and fold them in until they are evenly distributed.

Remove the chilled graham cracker crust from the fridge and spread the cheesecake filling on top of the crust. Smooth it over to ensure it is evenly spread. If making the chocolate ganache, return to the fridge for 5 minutes while you prepare the ganache. If you are not, cover the no bake cheesecake tightly with plastic wrap and chill for 4 hours before serving.

For the chocolate ganache: Add the chocolate chips to a small bowl. Heat the heavy cream over medium-high heat on the stovetop, or for 5 second intervals in the microwave. Once it is very hot, but not boiling, pour it over the chocolate chips. Ensure the chocolate chips are underneath the hot cream.

Let the chocolate chips and heavy cream rest for 2-3 minutes, and then stir well to combine into a smooth ganache. If the chocolate is not fully melted, you can use the microwave to warm it in 5 second intervals, stirring between each interval. You can also use a double boiler on the stovetop.

Once the ganache has cooled slightly, transfer it to a piping bag or a freezer bag with the tip cut off. You can also spread it using the back of the spoon, as long as your ganache is still very warm.

Pipe the ganache over the surface of the cheesecake until it has been used up completely.

Once finished, cover the cheesecake tightly with plastic wrap and chill for at least 4 hours before serving.