Heat the oven to 425 degrees. Line a cookie sheet with parchment paper
Unroll the pie crust and using a 3 inch round cutter cut eight rounds from each crust (total of 16 rounds).
In a shallow container, like a pie plate, mix together the graham cracker crumbs and ¼ cup of sugar.
Brush both sides of eight rounds with the melted butter. Dip into the crumb mixture coating both sides and pressing the mixture lightly onto the round. Place the eight rounds on the parchment-lined baking sheet.
In a small bowl mix together the marshmallow crème, softened cream cheese, 2 Tbs of sugar and chocolate chips. You can save a few of the chocolate chips out to add on top of the filling if desired. Place a heaping tablespoon of filling onto each round on the cookie sheet. If you saved a few chocolate chips now is the time to place them on top of the filling.
Now take the remaining eight rounds and brush with the melted butter on both sides and coat in the graham cracker mixture. Place on top of the rounds with the filling and pinch the edges together to seal in the filling.
Bake 9-12 minutes or until golden brown. Serve warm or at room temperature. Store covered in the refrigerator.