In a large bowl, stir together the graham cracker crumbs, sugar, and melted butter until the graham cracker crumbs look similar to wet sand. 

Press the graham cracker crumbs firmly into a 9-inch pie plate. Set aside.

In a bowl, beat the heavy cream until it forms stiff peaks. You will know it's ready because the consistency of the heavy cream will become thick and hold its shape while you're beating it with a hand mixer. Set aside.

Chop the baking chocolate and place into a microwave-safe bowl. Microwave for 45 seconds and stir. Repeat microwaving and stirring until smooth.

In a large bowl, beat together the cream cheese, marshmallow creme, and butter until smooth.

Mix in the sugar and vanilla extract until incorporated.

Fold in the whipped cream until thoroughly combined.

Spread the filling evenly into the graham cracker crust. Use your finger to add swirls in the top of the pie. (Totally optional.)

Place the pie into the fridge and chill for at least 2 hours but preferably overnight.

Add the marshmallow halves on top of the pie. I recommend starting in the middle of the pie and working your way out.

Using a kitchen torch, toast the marshmallows until golden brown. 

Add a drizzle of chocolate syrup on top of the marshmallows and serve. Store in the fridge.