Prepare the Crust: In a medium bowl, combine graham cracker crumbs, melted butter, and granulated sugar. Press the mixture firmly into the bottom of a 9×13 inch baking dish. Chill in the refrigerator while you prepare the filling.
Prepare the Filling: In a large bowl, beat the drained ricotta cheese until smooth. Gradually add the powdered sugar and vanilla extract, mixing until well combined. Stir in mini chocolate chips and candied orange peel.
Assemble the Squares: Spread the prepared filling evenly over the chilled graham cracker crust. Cover the baking dish with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow the filling to set.
Garnish and Serve: Before serving, dust the top of the cannoli squares with powdered sugar and sprinkle with additional mini chocolate chips and chopped pistachios (optional). Cut into squares and serve cold.
