Spread about 1 tablespoon marshmallow crème on half of the graham crackers. Place a popsicle stick halfway on the crème, so it sticks out from the graham cracker like a handle, then top with the other graham cracker. Place them on a parchment-lined baking sheet and leave in the freezer while you make the chocolate sauce.

In a medium heatproof bowl, microwave chips and oil in 20-second increments, stirring between each, until melted and smooth, about 1 minute total. Dip graham cracker sandwiches into chocolate, covering completely. You may need to use a butter knife or silicone spatula to make sure the sides are coated. Stick one candy eye on each 'book,' on the far right side about halfway down the graham cracker. Place them back on the baking sheet and refrigerate until chocolate has hardened, about 15 minutes.

Use black cookie frosting to draw a circle around the eye, two semicircles on the outer corners of the graham cracker 'book' and 'stitches' on the chocolate-covered graham crackers.

Refrigerate until set, at least 15 minutes.