Preheat your oven to 325°F (163°C). In a mixing bowl, combine graham cracker crumbs, sugar, and melted butter until the mixture resembles wet sand. Press this mixture firmly into the bottom of an 8x8 inch baking pan lined with parchment paper, creating a slight lip around the edges. Bake for about 10 minutes until set and lightly golden.

While the crust bakes, in a large mixing bowl, beat the room-temperature cream cheese and sugar together until smooth and creamy. Add the eggs one at a time, mixing well after each addition. Pour in the vanilla extract, and gently fold in the well-drained ricotta cheese along with mini chocolate chips.

Once your filling is ready, remove the crust from the oven and let it cool for a few minutes. Spread the cannoli cheesecake filling evenly over the warm crust using a spatula.

Place the filled pan back in your preheated oven and bake for 40-45 minutes. Look for the edges to be set and a slight jiggle in the center, indicating it's done. Avoid overbaking.

Once baked, remove the pan from the oven and let the Cannoli Cheesecake Bars cool at room temperature for about an hour. Afterward, cover and refrigerate for at least 4 hours, or preferably overnight.

When ready to serve, lift the bars out of the pan using the parchment paper, and slice them into squares. Dust with powdered sugar just before serving.