Preheat oven to 350 degrees.

In a food processor, combine graham crackers, ¼ cup sugar, butter, and egg white; blend. I used a 6 cavity Heart Shaped Silicone mold but you could use mini molds, mini cupcake trays, etc. Whatever you have on hand to make your tartlets. If using silicone, place on a cookie sheet to keep everything stabilized. Fill the cavity and then press the graham cracker mixture up the sides to form the shape allowing an opening in the center for your fillings.

Bake for 15 minutes and allow to cool.

In a microwave safe glass container melt ½ cup of the chocolate chips slowly ~ stopping every 15 to 20 seconds to stir the chips. Coat the bottoms of all of your tartlets evenly with the melted chocolate.

In a small bowl mix the cream cheese, ½ cup powdered sugar and vanilla until smooth and then stir in the remaining chocolate chips.

In another bowl, whip the cream until soft peaks form. Gently fold whipped cream into cream-cheese mixture.

Spoon filling into tartlets.

Place marshmallows on cookie sheet and broil just until slightly brown. Allow to cool and place on to top of each tartlet. Serve at room temperature or chill for ½ hour.