Place the 2 Tablespoons of butter in a microwave safe bowl, and melt butter in the microwave.
Remove bowl from microwave, and add the graham cracker crumbs, and sugar, and stir to coat the graham cracker crumbs.
Place a heaping Tablespoon (a little more if needed) in the cupcake liners, and press evenly with fingers and the back of a spoon to smooth.
Place the muffin tin in the freezer.
Place the softened cream cheese in the mixing bowl of a stand mixer, and mix until the cream cheese is smooth and creamy.
Add the heavy cream, and blend on low until all the cream and cream cheese are well blended.
Add the peanut butter and vanilla, and blend well.
Add the powdered sugar, a little at a time, and blend on medium until all powdered sugar has been added.
Add a few more drops of cream, and mix again.
Remove the muffin tin from the freezer, and fill the cupcake liners 3/4 of the way full with the peanut butter mixture. Place the muffin tin back in the freezer. Leave the peanut butter mixture in the freezer for at least 4 hours, or overnight.
Chocolate Ganache Directions
When the peanut butter filling is set, make the topping.
In a microwave safe bowl, add the chocolate almond bark and cream, and microwave for 30 seconds, stirring after 15 seconds.
Repeat until melted.
With a Tablespoon, spoon the chocolate ganache on the top of the peanut butter filling.
Add or top the chocolate with mini chocolate chips, and Heath Toffee bits o' brickle.
Place the muffin tin back in the freezer for at least 2 hours, or overnight for best results.
When ready to serve, remove the mini pies from the muffin tin, remove cupcake liners from the pies, and serve on dessert plates.