CREAM together the cream cheese and sugar until well blended in a large bowl. Stir in COOL WHIP until smooth.
CRUSH graham crackers in a re-sealable bag with a rolling pin. Melt butter in microwave and add to graham cracker crumbs, stir well. Mixture should hold together, add more butter if needed. Spoon graham cracker mixture into liners and press down with the back of the spoon. Add about 1-2 tablespoons per liner depending on the size of liner.
SPOON in cheesecake filling, smooth with back of spoon. Place in fridge to set about 3 hours.
Before serving, add marshmallows to the top and heat under broiler for 10 seconds or use kitchen torch to toast. Sprinkle with any remaining graham cracker crust mixture and chopped chocolate. Serve with a spoon.