In a medium mixing bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Mix until the texture resembles wet sand. Line an 8-inch square baking pan with parchment paper for easy removal. Firmly press the crumb mixture into the bottom of the pan, creating a slight lip along the edges.

Using a hand mixer, beat the room-temperature cream cheese and granulated sugar together in a large bowl until smooth and creamy, about 2-3 minutes. Incorporate the eggs one at a time, mixing well after each addition. Add in the vanilla extract, then gently fold in the ricotta cheese and mini chocolate chips.

Pour the luscious filling over the prepared graham cracker crust, spreading it evenly. Preheat your oven to 325°F (163°C) and bake for 40-45 minutes until the edges are set and the center still has a slight jiggle.

Remove the pan from the oven and allow the bars to cool at room temperature for about 1 hour. Cover the pan and refrigerate for at least 4 hours, preferably overnight.

When ready to serve, dust with powdered sugar and sprinkle on extra mini chocolate chips or orange zest. Slice into squares and enjoy.