Add the graham crackers into a food processor or blender and grind until smooth ( I like mine little larger pieces). Then add in some melted butter and pulse or add the crumbs to a bowl, add the butter,and stir until well combined.
Line your cupcake pan with liners and add a spoonful of the mixture to each cup and then use the back of the spoon to press the crumbs down.
In a mixing bowl add in the softened cream cheese, peanut butter, vanilla, and powdered sugar. Use a hand mixer to beat until well combined and smooth. Then fold in the tub of whipped topping and mix until fluffy and combined.
Once the mixture is well combined. Spoon the cheesecake filling on top of the graham cracker crumbs.
Chop up some mini peanut butter cups and add to the top. Then if you want, melt some chocolate chips or melts in the microwave and drizzle on top of the filling.
Refrigerate for at least 2 hours to set and enjoy cold.
