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Divide half of the graham cracker crumbs between 4 small ramekins or dishes and gently press into the bottom.
In a large mixing bowl, add cream cheese, heavy whipping cream, sugar, and vanilla and beat with a hand mixer until smooth.
Gently fold in peanut butter and peanut butter cups.
Divide the mixture between the 4 prepared ramekins. Refrigerate for at least 1 hour, or until set. Top with whipped cream and more peanut butter cups, if desired.