Make the crust: In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Stir until the mixture is well combined and resembles wet sand.

1. Spoon about 1 tablespoon of the graham cracker mixture into each mini muffin cup (or silicone mini muffin pan). Use a spoon or the back of a glass to press the crumbs down firmly to form a crust.
2. Make the filling: In a separate bowl, beat the softened cream cheese until smooth and creamy. Add the sweetened condensed milk, lime juice, lime zest, and vanilla extract. Continue mixing until fully combined and smooth.
3. Spoon the lime filling over the graham cracker crust in each muffin cup, filling each about 2/3 of the way.
4. Refrigerate the mini pies for at least 2 hours, or until the filling is set and firm.
5. Serve: Once the mini pies are set, top each one with a dollop of whipped cream and garnish with a lime wedge or a sprinkle of lime zest.
6. Enjoy your mini Key lime pie bites!