In a mixing bowl, combine graham cracker crumbs, sugar, and melted butter. Press the mixture firmly into the bottom of a 9×13-inch pan to form an even crust.

Beat cream cheese and powdered sugar until smooth. Gently fold in the whipped topping to create a fluffy, sweet filling. Spread this layer evenly over the chilled crust.

In one bowl, whisk chocolate pudding mix with 2 cups cold milk for 2 minutes, then pour over the cream layer.

In a second bowl, whisk butterscotch pudding mix with the remaining 2 cups of milk for 2 minutes, then gently spread on top of the chocolate layer.

Cover the pie and refrigerate at least 2 hours. Before serving, sprinkle mini chocolate chips and drizzle chocolate syrup over the top for extra indulgence.