Prepare the Crust:

Cup of Yum
1. In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until well combined.
2. Press the mixture into the bottom and up the sides of 12 mini pie tins or a muffin tin lined with cupcake liners. Use the back of a spoon or a flat-bottomed glass to press the crust firmly.
3. Place the crusts in the refrigerator to chill while you prepare the filling.

Prepare the Filling:

1. In a large mixing bowl, whisk together the instant vanilla pudding mix and cold milk until thickened, about 2 minutes.
2. In a separate bowl, whip the heavy cream with the powdered sugar and vanilla extract until stiff peaks form.
3. Gently fold the whipped cream into the pudding mixture until well combined.
4. Add the sliced bananas to the filling and mix gently.

Assemble the Mini Pies:

1. Spoon the banana cream filling into the prepared crusts, dividing it evenly among the mini pie tins.
2. Smooth the tops with a spatula.

Chill and Serve:

1. Place the mini pies in the refrigerator to chill for at least 2 hours, or until set.
2. Before serving, top each mini pie with a dollop of whipped cream, a slice of banana, and a sprinkle of crushed graham crackers.