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Preheat oven to 350º. Line a 9 x 13 pan with non-stick foil or use regular foil and spray with cooking spray. Set aside.
Mix graham cracker crumbs, melted butter and sugar and mix well. Pat into bottom of prepared pan and bake 10 minutes. Let cool before making mousse.
Melt 1 cup of chocolate chips in microwave, starting, stopping and stirring at 30 second intervals till chocolate melted and smooth. Set aside.
Place cream cheese in a large bowl and using electric mixer, whip till light and fluffy. Add chocolate and mix till combined.
Beat 1 cup of the whipping cream with powdered sugar and vanilla till soft peaks form. Add to chocolate mixture and whip till combined. Spread over cooled crust and refrigerate while making topping.
Melt remaining chocolate chips with remaining 1/2 cup cream in microwave, stopping and stirring and 30 second intervals till melted and smooth. Spoon over mousse and spread with offset spatula. Refrigerate till firm, then cut and serve.