Preheat your oven to 325°F and gather a 9x9-inch baking pan lined with parchment paper. In a mixing bowl, combine graham cracker crumbs and granulated sugar, then drizzle in the melted unsalted butter. Mix until the texture resembles wet sand. Firmly press this mixture into the bottom of the prepared pan, creating an even layer for the base of your Cannoli Cheesecake Bars.

In a large bowl, beat the room-temperature cream cheese with granulated sugar until smooth and creamy, about 2-3 minutes. One at a time, add in the eggs, mixing well after each addition. Stir in the vanilla extract, then gently fold in the ricotta cheese and mini chocolate chips, being careful not to overmix.

Pour the filling evenly over the pressed crust in the pan. Bake for 40-45 minutes. The edges should be set while the center still jiggles gently when shaken.

Allow the bars to cool completely at room temperature for about 1 hour, then refrigerate for at least 4 hours or overnight.