Combine the graham cracker crumbs and melted butter in a medium-sized bowl and mix well. Press the mixture into the bottom of a pie pan to form the crust.
In a large bowl, beat the cream cheese and sugar together until smooth. Add milk and vanilla extract and blend until combined.
Fold in the whipped cream gently until evenly combined.
Pour the filling onto the crust and smooth the top with a spatula. Sprinkle mini chocolate chip cookies over the top for decoration.
Refrigerate the pie for at least 4 hours before serving.
Notes
This pie can be made a day in advance and stored in the refrigerator until ready to serve.