Line a 9x9-inch baking pan with parchment paper or aluminum foil. Spray with nonstick cooking spray and set aside.
In a large bowl, mix together graham crackers, confectioners' sugar, salt, and melted butter using a spoon or spatula. Stir until the graham crackers absorb the butter.
Transfer the graham cracker mixture into prepared dish. Use the bottom of a measuring cup or glass to press the crust into an even layer. Freeze for 15 minutes.
In the bowl of a stand mixer (or using a hand mixer), beat on medium speed cream cheese, 1 cup confectioners' sugar, and vanilla until smooth. Use a spatula to spread the cream cheese mixture on top of the chilled graham cracker crust. Freeze for two hours.
Transfer the frozen cheesecake onto a cutting board. Use a sharp knife to cut 1-inch-wide strips vertically then horizontally, creating mini cheesecake bites. Wipe the knife clean when necessary for clean cuts.
Place cubes on a tray lined with parchment paper and keep cold in the refrigerator while you melt the chocolate.
In a medium bowl, microwave the chocolate for 90 seconds, stopping to stir every 30 seconds, until melted and smooth.
Dip the top of a chilled cheesecake cube in the melted chocolate. Allow excess chocolate to drip off, and set it back on the tray. Repeat with the remaining cubes. Freeze for 15 minutes, then serve.
Store cheesecake bites in an airtight container in the refrigerator for up to 1 week or in the freezer for up to 1 month. Check out my tips for melting chocolate.