In the bowl of a stand mixer, combine the softened cream cheese, vanilla and sugar. Cream until smooth.

Fold in the Cool Whip until thoroughly combined.

Transfer the cheesecake filling to a piping bag. Set aside until ready to use.

For a firmer cheesecake filling, chill the mixture in the refrigerator for 30 minutes before piping into the cones.

To assemble - Dip the top of each cone into the chocolate syrup and then immediately dip into the crushed graham cracker pieces.

Use the piping bag to pipe a large dollop of the cheesecake filling into the bottom of the cone.

Leave a little space at the top for the toppings.

Insert one Hershey’s bar piece and press to stick into the top of the cone.

Press a few mini marshmallows into the cheesecake filling as well.

Immediately sprinkle with additional graham cracker crumbs.

Serve your cones immediately.