Preheat your oven to 350°F.
In a medium bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Mix until well combined.
Press the mixture firmly into the bottom and up the sides of a 9-inch pie pan.
Bake for 8-10 minutes until lightly golden. Remove from the oven and let cool completely.
In a large bowl, mix the softened vanilla ice cream with mini marshmallows and chocolate chips until evenly distributed.
Pour the mixture into the cooled graham cracker crust and spread it evenly.
Drizzle the hot fudge sauce over the top and use a knife or spatula to swirl it into the ice cream.
Cover the pie with plastic wrap and freeze for at least 4 hours, or until firm.
Once frozen, remove the pie from the freezer and let it sit at room temperature for about 10 minutes before slicing.
Top each slice with whipped cream, chocolate shavings or additional chocolate chips, and a sprinkle of mini marshmallows before serving.