Place the Graham Crackers in a Food Processor, and pulse into crumbs. Add Sugar, and pulse a couple of times to mix. Melt the Butter in a medium size bowl, and pour Graham Crackers Crumbs into the Butter and stir well to coat.
Line the Bottom of a 7 inch Spring-form pan with Parchment paper, and press the Crumbs into the bottom of the pan, evenly, smoothing with the back of a spoon. Place the pan in the freezer.
In the mixing bowl of a stand mixer, place the Heavy Cream, and 1 Tablespoon of Powdered Sugar, and whip with the Whisk attachment until stiff peaks form, and the Cream is whipped. Add the Vanilla and the Cream Cheese, and blend until smooth and fluffy.
Add the Sugar, and mix until smooth. Add the Cocoa, mixing on low until smooth, and completely blended. Scrape down the sides of the bowl, and mix smooth. Add Cocoa Puffs, and mix just until blended.
In a small dish, add 1/4 cup of water, and sprinkle the Unflavored Gelatin over the water, and let the Gelatin 'bloom' for about 3 minutes, or until the gelatin has absorbed the water. Stir the Gelatin to mix, and add the Gelatin to the mixer.
Blend well to make sure Gelatin is blended into the Cheesecake batter. Scrape down the sides of the bowl, and blend until smooth and fluffy.
Remove the pan from the Freezer, and pour the Cheesecake Batter into the pan, filling the pan to the top. Smooth the top with a Spatula, and sprinkle Cocoa Puffs on the top of the Cheesecake, covering the top in puffs. Place the pan back in the freezer, overnight for best results. Before time to serve, make the Frosting, and decorate the Cheesecake.