In a large bowl, beat the softened cream cheese and sweetened condensed milk together until completely smooth and creamy. Use a hand mixer for best results.

In a separate microwave-safe bowl, combine the chocolate chips and melted butter. Microwave in 30-second intervals, stirring after each, until the chocolate is melted and smooth. Alternatively, melt in a double boiler.

Gradually pour the melted chocolate mixture into the cream cheese mixture, stirring gently until fully combined and the fudge is a uniform color. Avoid overmixing.

Stir in the vanilla extract until well incorporated.

Line an 8x8 inch baking pan with parchment paper, leaving an overhang on the sides. Pour the fudge mixture into the prepared pan.

If using, sprinkle the graham cracker crumbs evenly over the top of the fudge.

Refrigerate for at least 4 hours, or preferably overnight, until the fudge is firm.

Once firm, lift the fudge out of the pan using the parchment paper overhang. Cut into squares and serve. Enjoy!