Step 1: In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until the crumbs are well coated and resemble wet sand.
Step 2: Press the mixture firmly into the bottoms and up the sides of mini tart pans or muffin tins to form the crusts. Use the back of a spoon or your fingers to compact the crusts.
Step 3: Place the crusts in the refrigerator for about 15-20 minutes to set while you prepare the filling.
Step 4: In a large mixing bowl, whip the heavy cream until soft peaks form. Gradually add the powdered sugar and vanilla extract, continuing to whip until stiff peaks form.
Step 5: In another bowl, whisk together the instant vanilla pudding mix and cold milk until smooth and thickened, about 2 minutes.
Step 6: Gently fold the whipped cream into the pudding mixture until well combined and light.
Step 7: Place a few banana slices at the bottom of each chilled crust.
Step 8: Spoon the creamy filling over the bananas, smoothing it out with a spatula or the back of a spoon.
Step 9: Refrigerate the mini pies for at least 2 hours to allow the filling to fully set.
Step 10: Just before serving, top each mini pie with a dollop of whipped cream and additional fresh banana slices. If desired, sprinkle with chocolate shavings or crushed nuts.
Step 11: Serve chilled and enjoy your delicious, easy no-bake mini banana cream pies!