Make the crust:

1. Spray a 9-inch tart pan with non-stick baking spray and preheat oven to 325°F.
2. Add the graham cracker crumbs and sugar to a medium sized bowl and stir to combine. Add the melted butter and stir until well combined.
3. Pour the mixture into the tart pan and press the crumbs into the bottom and up the sides of the pan. Pack it firmly. Use a measuring cup or glass with sharp corners and straight edges to help and use your fingers for the sides of the pan.
4. Bake for 7 minutes, then remove from oven and set aside to cool completely. If you want to speed up cooling, you can put it in the fridge or the freezer.

Make the filling:

1. Add the mascarpone cheese, vanilla extract, cinnamon and ½ cup of powdered sugar to a mixer bowl and gently stir to combine. You don’t want to mix on a high speed or over mix or the mascarpone can become watery and start to break down. Be gentle. You could even just combine it by hand with a spatula. Set aside.
2. Add the heavy whipping cream and remaining ¼ cup of powdered sugar to a large mixer bowl and whip on high speed until stiff peaks form.
3. Gently fold the whipped cream into the mascarpone mixture in two parts.
4. Add the filling to the completely cooled crust and spread evenly. Sprinkle with mini chocolate chips. Cover or store in an air-tight container and refrigerate until firm, 2-3 hours.
5. Sprinkle with some additional powdered sugar, if desired, then serve. Cover or store leftovers in an air-tight container. Tart is best eaten within 4-5 days.