Melt the butter in a microwave safe bowl.

Mix the melted butter with the graham cracker crumbs until well combined.

Place cupcake liners into all 12 cups of a muffin tin.

Evenly divide crust mixture into all of the cups, saving about ¼ cup to use as topping later. (I used the back of a baby feeding spoon to press crumbs firmly into the bottom of each cup).

Place milk chocolate chips and whipping cream into a small bowl and microwave in 30 second increments, stirring in between, until melted and smooth.

Spoon chocolate into the center of each cup, on top of the crust.

Sprinkle a few of the mini marshmallows into each cup.

Spoon the softened chocolate ice cream over the marshmallows into each cup and smooth the tops over with the back of a spoon.

Freeze for a couple hours.

Top with Reddi-wip, graham cracker crumbs and a few mini chocolate chips before serving.