In a medium bowl, mix the graham cracker crumbs, melted butter, and granulated sugar until evenly combined.

Press the mixture firmly into the bottom and up the sides of a muffin tin to create mini pie crusts. Place the tin in the refrigerator for at least 1 hour to allow the crusts to set.

In a large mixing bowl, whisk the banana cream pudding mix with the cold milk until it thickens. Let it sit in the refrigerator for about 5 minutes to firm up further.

In a separate bowl, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form. Reserve half of the whipped cream for topping.

Gently fold the remaining half of the whipped cream into the prepared banana pudding, creating a light and creamy filling.

Spoon the banana pudding mixture into the chilled pie crusts. Top each pie with a dollop of the reserved whipped cream.

Add banana slices on top of each mini pie and drizzle with honey for a touch of sweetness. Serve immediately or keep refrigerated until ready to enjoy.