In a medium bowl, combine graham cracker crumbs with melted butter until well mixed. Press the mixture into the bottom of muffin tins lined with cupcake liners. Chill in the refrigerator for 30 minutes.

In a large mixing bowl, beat the softened cream cheese and creamy peanut butter together until smooth. Gradually add powdered sugar and vanilla extract, blending until fluffy.

Whip the heavy cream in a separate bowl until stiff peaks form. Gently fold the whipped cream into the peanut butter mixture.

Spoon the peanut butter filling into each chilled crust, filling them to the top and smoothing the surfaces.

In a small saucepan, heat 1/2 cup of heavy cream until it simmers. Remove from heat and stir in the chocolate chips until smooth.

Pour the chocolate ganache over the peanut butter filling in each mini pie, ensuring it covers the surface completely. Allow to cool slightly.

Refrigerate the assembled pies for at least 2 hours until the ganache is set. Garnish with a sprinkle of chocolate chips before serving.