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Blend graham crackers into a fine, flour-like crumb. Reserve ⅓ in a small bowl. Mix remaining ⅔ with melted butter. Press into a greased/lined 9″ springform pan. Bake at 350°F for 15 minutes. Let cool.
In a saucepan over low-medium heat, stir sweetened condensed milk and chocolate chips until melted and smooth. Remove from heat, stir in butter until melted, then add vanilla.
Pour half the fudge over the cooled crust. Freeze 10 minutes.
Spread all the vanilla ice cream evenly. Freeze again until slightly firm, about 10 minutes.
Sprinkle reserved graham crumbs, then drizzle the remaining fudge. Freeze 5 minutes.
Smooth chocolate ice cream across the top. Freeze 4 hours to overnight. Overnight is best!
In a double boiler, whisk egg whites and sugar until sugar is fully dissolved. Transfer to a stand mixer, add cream of tartar and vanilla, and beat on high for 8–10 minutes until thick and fluffy.
Spread marshmallow cream on top. Freeze for 5 minutes. Use a kitchen torch to toast the top. Slice and serve!