In a medium bowl, mix together the graham cracker crumbs and 2 tablespoons of sugar. Pour in the melted unsalted butter and stir until the mixture resembles wet sand. Line an 8x8-inch baking pan with parchment paper and firmly press the crumb mixture into the bottom, creating a slight lip along the sides. Set it aside while you prepare the filling.

In a large mixing bowl, beat together the room-temperature cream cheese and granulated sugar using an electric mixer until the mixture is smooth and creamy. Gradually add the eggs, mixing well after each addition, then pour in the vanilla extract. Gently fold in the ricotta cheese and mini chocolate chips until fully incorporated.

Pour the filling over the prepared crust, spreading it evenly using a spatula. Preheat your oven to 325°F (160°C) and bake the Cannoli Cheesecake Bars for 40-45 minutes. Look for set edges and a slightly jiggly center to indicate it's cooked but still creamy.

Once baked, remove the bars from the oven and allow them to cool at room temperature for about 30 minutes. Transfer the pan to the refrigerator and chill for at least 4 hours or overnight for a perfectly set texture.