Combine the graham cracker crumbs and the melted butter in a bowl until the butter is absorbed.

Press the graham cracker mixture into the bottom of a 9-inch springform pan.

Beat the cream cheese until smooth using a hand mixer.

Add the powdered sugar and cocoa powder and beat until they're completely incorporated.

Fold in the whipped cream with a rubber spatula just until no white streaks remain.

Fold in the chopped Snickers bars and pour the filling into the springform pan on top of the graham cracker crust.

Freeze the cake for at least 2 hours (or overnight).

After the cake has set, let it sit out at room temperature for 20-25 minutes before releasing the springform pan.

Garnish with whipped cream, caramel sauce, and a few pieces of chopped Snickers bar. Slice and serve immediately.