Prepare the Crust: In a medium bowl, combine the graham cracker crumbs and melted butter. Mix until the crumbs are evenly coated. Divide the mixture evenly between mini pie tins, muffin cups, or silicone molds, pressing it firmly into the bottom and slightly up the sides to form a crust. Place the crusts in the refrigerator to chill while preparing the filling.

Make the Peanut Butter Filling : In a large bowl, beat the softened cream cheese and powdered sugar until smooth and creamy. Add the creamy peanut butter, vanilla extract, and a pinch of salt. Beat until fully combined and smooth. In a separate bowl, whip the heavy cream until soft peaks form. Gently fold the whipped cream into the peanut butter mixture until light and fluffy. Spoon the peanut butter filling evenly over the chilled crusts, smoothing the tops with a spatula. Place them back into the refrigerator to set.

Prepare the Chocolate Ganache: In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer. Remove the saucepan from heat and pour the cream over the chocolate chips in a bowl. Let it sit for 2 minutes, then stir until the chocolate is completely melted and smooth. Allow the ganache to cool slightly for 5 minutes before pouring.

Assemble the Pies : Spoon or drizzle the cooled chocolate ganache evenly over the peanut butter filling in each mini pie. Use a spatula or spoon to spread the chocolate smoothly. Place the mini pies in the refrigerator for at least 1 hour to fully set.

Garnish and Serve: Once the pies are set, garnish with chocolate shavings, chopped peanuts, or a light dusting of powdered sugar for an elegant touch. Serve chilled and enjoy the creamy, chocolaty goodness!