For the Graham Cracker Crust: – 18 graham cracker rectangle sheets – 1/2 cup butter, melted For the Cupcake: – 1 box yellow cake mix (dry mix, not including the other ingredients) – 15 ounce can pumpkin puree (NOT pumpkin pie filling) – 1/2 cup milk For the Filling: – approximately 3/4 cup marshmallow cream For the Toppings: – 1 cup milk chocolate chips – 1.5 ounces of heavy cream – approximately 15 large marshmallows – optional: more graham cracker crumbs for topping