Follow these steps to whip up a batch of mini pies that are sure to impress and delight:

1. In a medium bowl, combine the graham cracker crumbs, melted butter, and 2 tablespoons of sugar. Mix until well combined.
2. Press the mixture into the bottom of a muffin tin lined with paper liners to form the crusts. Press firmly to ensure they hold together. Set aside.
3. In a large bowl, whip the heavy cream with the remaining sugar and vanilla extract until stiff peaks form. Set aside.
4. In another bowl, whisk together the instant pudding mix and cold milk until thickened, about 2 minutes.
5. Gently fold the whipped cream into the pudding mixture until well combined, creating a luscious filling.
6. Place a few banana slices onto each graham cracker crust, then spoon the pudding mixture over the bananas, filling each liner generously.
7. Chill the pies in the refrigerator for at least 2 hours or until set.
8. Before serving, top with a dollop of whipped cream and garnish with chocolate shavings or a sprinkle of cinnamon if desired.

A personal tip from my kitchen: Using cold utensils and bowls when whipping cream can help achieve those perfect stiff peaks!