Prepare the Crust

1. Mix the Crust Ingredients: In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Stir until everything is evenly coated and the crumbs are moist.
2. Form the Crust: Press the crumb mixture evenly into the bottoms of 12 mini tart pans or muffin tin cups. Use the back of a spoon or your fingers to pack it in tightly.
3. Chill the Crust: Place the crust-filled pans in the fridge for at least 15 minutes to set while you prepare the filling.

Make the Filling

1. Mix Peanut Butter and Cream Cheese: In a large bowl, beat the peanut butter and softened cream cheese together with an electric mixer until smooth and creamy.
2. Add Powdered Sugar and Vanilla: Add the powdered sugar and vanilla extract to the peanut butter mixture, continuing to mix until it’s smooth and fluffy.
3. Fold in Whipped Topping: Gently fold in the whipped topping to lighten the mixture, creating a fluffy, creamy filling.

Assemble the Mini Pies

1. Fill the Crusts: Spoon the peanut butter filling into each crust, spreading it evenly to the top of the mini pans. Use a spatula to smooth the tops.
2. Chill: Return the mini pies to the fridge and let them chill for at least 2 hours, or until the filling has firmed up.

Add the Toppings

1. Top with Whipped Cream: Once the pies are chilled, top each one with a dollop of whipped cream for extra fluffiness.
2. Garnish: Add mini chocolate chips, crushed peanuts, or a drizzle of chocolate syrup for that finishing touch. You could even add a sprinkle of sea salt for a sweet-salty contrast!