Preheat oven to 350°F.

Prepare a muffin tin by spraying with nonstick spray.

In a small bowl, combine graham cracker cups ingredients and mix well to combine.

Scoop 2-3 Tbsp graham cracker dough into each muffin mold. Using your fingers, press down to flatten against the bottom and up the sides.

Bake for 14 minutes, or until golden brown.

While pie crusts are cooling, prepare the chocolate filling by adding the chocolate chips to a small bowl and microwaving for 15-20 intervals, stirring in between, until smooth.

Add in heavy whipping cream and stir until creamy. Set aside to cool slightly for 2-3 minutes.

While chocolate filling is still warm, spoon 2 tbsp into each graham cracker pie crust.

Add vanilla pudding and Reddi Whip to a small bowl. Fold the Reddi Whip into the pudding until fluffy.

Spoon the marshmallow mixture into a piping bag or bottle. Pipe 4 small dollops on the top of the chocolate layer.

Garnish with mini marshmallows, chocolate chips, and a piece of graham cracker.