Add graham cracker sheets to a blender or food processor and blend until fine crumbs form. Transfer crumbs to a medium bowl, add in the melted butter and the sugar and stir until evenly moistened.

Transfer crust mixture to a 10-inch tart pan or springform pan and press crumbs evenly into the bottoms and up the sides.

Add chocolate chips and sugar to a medium bowl and set aside.

In a small saucepan over medium-high heat, bring the heavy cream to a simmer then pour it over the chocolate chips and let set for 4 to 5 minutes.

After the time is up, whisk until a rich chocolate develops and pour into the prepared graham cracker crust.

Chill in the refrigerator for at least 4 hours before serving.

Just before serving, whip heavy cream and sugar until light and fluffy and pipe onto the tart, sprinkle with chocolate sprinkles if desired. Serve chilled.