Preheat the oven to 350 degrees. Line a cupcake pan with cupcake liners.

Add the graham crackers in a food processor and pulse until crushed. You can also use a storage bag and rolling pin.

In a bowl, add in the crushed graham crackers, butter, and sugar. Stir until the graham cracker crumbs resemble wet sand.

Press a spoonful of crumbs into the bottom of each cupcake liner.

Place the cupcake pan in the oven and bake for 5 minutes.

Remove from the oven to let cool.

Add the cream cheese, sugar, and vanilla into a large mixing bowl and beat with a hand mixer on medium until the cream cheese is smooth.

Add the white chocolate to a microwave-safe bowl and melt in 20-second increments and stir after each increment until smooth.

Add the melted white chocolate to the cream cheese batter. Beat with the hand mixer until incorporated.

Add in the eggs one at a time and mix after each egg is added. Scrape down the sides and bottom of the bowl.

Fold in chocolate chips with a spatula.

Pour cream cheese mixture over the prepared crust, filling each cupcake liner about 3/4 of the way full.

Place in the oven and bake for 20-23 minutes or until the center of the cheesecake is set.

Turn the oven off and slightly open the oven door for the cheesecakes to cool for 5 minutes.

Remove from the oven, garnish with crushed graham cracker and chocolate chips, and cool completely on a wire rack.

Refrigerate for 2 to 3 hours to cool completely and set up.