Preheat your oven to 325°F (163°C). In a medium bowl, combine graham cracker crumbs, sugar, and melted butter until resembling wet sand. Line an 8x8-inch baking dish with parchment paper and pack the crumb mixture into the bottom. Bake for 10 minutes until set.

While the crust is baking, beat the cream cheese and granulated sugar with an electric mixer on medium speed until smooth (about 2-3 minutes). Add eggs one at a time, mixing well after each. Blend in vanilla extract until fully incorporated.

Fold the ricotta cheese into the cream cheese mixture, ensuring it's lump-free. Carefully fold in mini chocolate chips.

Pour the filling evenly over the pre-baked crust and smooth it out. Bake at 325°F (163°C) for 40-45 minutes until edges are set with a slight jiggle in the center.

Cool the bars at room temperature for 1 hour, then cover with plastic wrap and refrigerate for at least 4 hours or overnight.

Lift the cooled bars out using the parchment paper. Dust with powdered sugar before slicing.