Preheat oven to 350 degrees F.
Line standard muffin tins with 15 foil liners.
Combine the graham cracker crumbs and melted butter. Spoon about one tablespoon into the bottom of each of the muffin cups. Lightly tamp down the crust with the back of a spoon.
With a hand or stand mixer, beat together the cream cheese and sugar until smooth. Add in melted chocolate and vanilla and beat again. Add the eggs, one at a time, and beat until the batter is smooth, scraping down the bowl if necessary.
Place about 1/4 cup of the chocolate cheesecake filling into each muffin cup.
Bake the cheesecakes 17 - 19 minutes, or until the centers are starting to puff.
Allow the cheesecakes to cool on the counter and then refrigerate (wrapped or in an air-tight container overnight.
When ready to serve, heat the marshmallow creme in the microwave for about 30 - 40 seconds so it is easier to spread.
Scoop a scant tablespoon of marshmallow creme onto the tops of each cheesecake. Place a ghost Peeps marshmallow in the center of the creme topping on each cheesecake. Use a kitchen torch to gently toast the marshmallow topping and ghost marshmallows. Serve.