In a bowl, stir together graham cracker crumbs, melted butter, and sugar until evenly moistened.

Press about 2 tablespoons of the mixture firmly into the bottom and slightly up the sides of each cup in a standard 12 cup muffin tin.

Chill in the refrigerator for at least 1 hour to set.

Whisk the banana pudding mix and cold milk in a medium bowl for 2 minutes until thickened. Let sit for 5 minutes to fully set.

In a separate bowl, beat the heavy cream, powdered sugar, and vanilla with an electric mixer until stiff peaks form.

Gently fold half of the whipped cream into the pudding mixture until smooth and airy.

Spoon or pipe this filling into the chilled crusts, filling each nearly to the top.

Add a dollop of the remaining whipped cream over each pie.

Arrange a few banana slices on top and finish with a light drizzle of honey, if desired.

Serve chilled, arranging them on a colorful platter.

Store in an airtight container in the refrigerator for up to 24 hours.

If needed to hold longer, reserve sliced bananas and whipped cream separately; assemble within 24 hours for the freshest look and texture.