In a food processor, add cream cheese, sour cream, powdered sugar, almond milk, and vanilla extract. Process until well combined and silky. Transfer to a bowl and stir in the mini marshmallows and mini chocolate chips.
Pour mixture into 3 ounce paper cups, leaving about ½ inch of the top empty for the graham cracker crust.
In a clean food processor, add graham crackers and process until fine crumbs remain. While food processor is running, add melted butter in a slow stream until the mixture resembles wet sand.
Divide the crust evenly between the pops, pressing down gently to compact. Insert popsicle sticks. Freeze for at least 6 hours until solid. When ready to serve, gently tear the paper cups off the pops and serve.
Notes
No need to get a special popsicle mold! I love using paper cups and wooden sticks. No need to chase down the sticks to wash.