Preheat your oven to 350°F (175°C).

In a mixing bowl, combine the gra cracker cbs, sugar, and melted butter. Mix until well combined.

Press the mixture firmly into the bottom of mini pie tins or muffin cups to form a crust.

Bake for 5-7 minutes or until lightly golden brown. Remove from the oven and let it cool.

In a large bowl, beat together the peanut butter, powdered sugar, softened cream cheese, and vanilla extract until smooth.

Gently fold in the whipped cream to add lightness and fluffiness to the filling mixture.

Spoon the peanut butter filling into the cooled crusts until they are filled to the top.

Refrigerate the mini pies for at least 30 minutes to set.

In a small saucepan, melt the chocolate chips and butter together over low heat, stirring until smooth.

Drizzle the melted chocolate over the chilled pies.

Finish by sprinkling crushed peanuts on top for an added crunch.

Once the chocolate has cooled slightly, these mini pies are ready to enjoy! Simply remove them from the tins and serve.