Melt the chocolate chips in a small bowl in the microwave on 30-second intervals, stirring between each one. Set aside.
In a large bowl with a hand mixer or in a stand mixer fitted with a whisk attachment, beat together the cream cheese, sugars, heavy cream, and vanilla on high for about 2 minutes.
Add in the melted chocolate and beat for another 2 minutes on high speed.
Divide the cheesecake filling among 8 mini graham cracker crusts and chill in the fridge for 2 hours before serving. Top with whipped cream and chocolate sprinkles, if desired.
Notes
Milk may be used instead of heavy cream.
Recipe may be doubled for a large pie and should chill for 4 to 6 hours to ensure it sets before cutting.