1. Prepare the Crust

• Combine the graham cracker crumbs and melted butter in a medium-sized bowl
• Mix until the texture resembles wet sand
• Line a muffin tin with cupcake liners
• Press the crumb mixture firmly into the bottoms and slightly up the sides of each liner to create a crust
• Refrigerate the crusts for at least 30 minutes to allow them to set

2. Make the Peanut Butter Filling

• Beat softened cream cheese and peanut butter in a large bowl until smooth and creamy
• Add powdered sugar, vanilla extract, and a pinch of salt. Mix until fully incorporated
• Whip the heavy cream in a separate bowl until stiff peaks form
• Gently fold the whipped cream into the peanut butter mixture to create a light, fluffy filling

3. Fill the Crusts

• Spoon the peanut butter filling into the chilled crusts, filling them just below the rim
• Smooth the tops with a spatula or the back of a spoon

4. Prepare the Chocolate Ganache

• Heat heavy cream in a small saucepan over medium heat until it just begins to simmer
• Remove from heat and add semi-sweet chocolate chips
• Let sit for 2 minutes, then stir until the mixture is smooth and glossy

5. Top with Ganache

• Spoon or pour ganache over the peanut butter filling, spreading it evenly across the tops of the pies

6. Chill and Serve

• Refrigerate the mini pies for at least 2 hours, or until fully set
• Garnish with chocolate chips, whipped cream, or a drizzle of peanut butter before serving