1. In a medium bowl, combine graham cracker crumbs, melted butter, and granulated sugar. Mix until the crumbs are evenly coated and resemble wet sand.
2. Press the mixture into the bottom and up the sides of a mini pie pan or muffin tin to form the crust. Place in the refrigerator to set while you prepare the filling.
3. In a large bowl, whisk together the instant vanilla pudding mix and cold milk until the mixture thickens, about 2 minutes. Set aside.
4. In another bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract until soft peaks form. Gently fold half of the whipped cream into the pudding mixture until well combined.
5. Remove the crusts from the refrigerator. Layer banana slices at the bottom of each crust, then spoon the pudding mixture over the bananas, filling each pie to the top.
6. Top each mini pie with a dollop of the remaining whipped cream and a few additional banana slices.
7. Chill the pies in the refrigerator for at least 2 hours or until set. Serve cold and enjoy!

Remember, patience is key here — much like the way my abuela would let her flans set slowly, allowing the flavors to meld beautifully together.