Preheat the oven to 350 degrees.
Pulse or crush graham crackers in a food processor or plastic bags until fine crumbs.
Combine crushed graham crackers with butter and 1 Tablespoon sugar.
Press a spoonful of cookie crumbs into the bottom of each cupcake liner in a cupcake pan (set aside any extra crumbs for topping).
Bake the crust for 5 minutes and remove from the oven to let cool.
Combine cream cheese, sugar, and vanilla into a large mixing bowl and beat with a hand or stand mixer.
Melt white chocolate in 20 second increments and combine with the cream cheese batter.
Add eggs one at a time and mix after each egg is added.
Fold in chocolate chips.
Pour cream cheese mixture over the prepared crust, filling 3/4 of the way full.
Bake for 20-23 minutes or until the center of the cheesecake is set.
Turn the oven off and slightly open the oven door for the cheesecakes to cool for 5 minutes.
Remove from the oven, garnish with crushed graham cracker and chocolate chips, and cool completely on a wire rack (about 45 minutes).
Refrigerate for 1-2 hours to cool/set completely.