In a large mixing bowl with an electric mixer combine cream cheese and marshmallow fluff until light and fluffy, add in vanilla and gradually add in powdered sugar, mixing thoroughly after each addition.

Add 1/2 cup marshmallow bits and 1/2 cup chocolate chips and gently fold
until evenly distributed through the cream cheese mixture.

Lay out 2 pieces of plastic wrap in opposite directions on a flat surface and scoop the mixture into the middle of it. Use the plastic wrap to help form a ball and wrap tightly. 

Place in the refrigerator for at least 1-2 hours.

Remove from the fridge and prepare to coat the cheeseball.

To make graham cracker crumbs place your graham crackers in a large zip seal baggie and using a rolling pin or mallet crush them into crumbs. Or you can pulse them in a food processor, make sure to create fine crumbs.

Now its time to coat the cheeseball. There are a couple of
ways to approach it, so you can pick the one that works best for you. This is a relatively soft cheeseball, even after refrigeration so don’t be alarmed when you unwrap it if it seems soft. If it is too soft to handle place in the freezer for about 30 minutes.

Coating technique #1 mix together the graham cracker crumbs, marshmallows and chocolate chips on a shallow plate an roll the cheeseball around in the mixture to coat it.

Or you can place the cheeseball on a plate and press the graham cracker crumbs onto the outside. Brush off the excess and press the chocolate chips and marshmallows onto the outside. This way makes it easier to keep the shape of the cheeseball and control the distribution of chocolate chips and marshmallows.

Serve immediately with graham crackers, vanilla wafers,
animal crackers or any other cookie that compliments the s’mores flavor.

To make this in advance you can make the cheeseball and keep
it refrigerated for up to a couple of days and coat right before serving.

Refrigerate leftovers in an airtight container.