Pour the heavy cream in a medium size saucepan over medium heat. Heat until simmering. Remove from heat and add the chocolate chips. Allow to sit for 5 minutes then whisk until the chocolate has melted and is well combined. Pour into a bowl and refrigerate for 10 minutes.

In a large bowl combine the marshmallow cream, mini marshmallows, and Cool Whip. Mix until well combined.

Spread a thin layer of the marshmallow whipped cream on the bottom of a 9 x 13 baking dish.

Break the graham cracker sheets in half and place the contents of one package on the bottom of the pan. You may need to break some of the pieces into quarters to get them to fit.

Top the graham crackers with 1/3 of the marshmallow cream mixture then pour half of the chocolate ganache on top of the cream and spread out evenly.

Top the chocolate mixture with another package of graham crackers.

Place 1/3 of the marshmallow cream mixture on top of the graham crackers and then pour the remaining chocolate ganache on top and spread out evenly.

Place the remaining package of graham crackers on top of the chocolate. Spread the remaining marshmallow whipped cream over top of the graham crackers and then sprinkle with chocolate chips.

Refrigerate at least 8 hours or overnight. Remove from refrigerator and cut into squares to serve.