Combine the powdered sugar and peanut butter in a large bowl and stir until smooth.
Create firm peaks by whipping the heavy cream and vanilla extract in a separate dish. Make sure not to whip too hard!
Combine the peanut butter and whipped cream by gently folding them together. For a less heavy filling, keep a little air in the whipped cream.
Evenly distribute the filling into the little graham cracker crusts using a spoon. To make the tops smooth, use a spatula.
Put the pies in the fridge for at least two hours to let the filling set.
Garnish with small peanut butter cups or chocolate shavings when ready to serve.
