Prepare the crust: In a bowl, combine graham cracker crumbs, melted butter, and sugar. Mix until evenly moistened. Press into the bottoms of muffin cups or small dessert cups to form a crust. Chill for 10 minutes.
Make the pudding filling: In another bowl, whisk together vanilla pudding mix and cold milk until thickened (about 2 minutes). Set aside.
Whip the cream (if not using whipped topping): Beat heavy whipping cream with powdered sugar until soft peaks form.
Assemble: Place a slice or two of banana on the crust. Spoon vanilla pudding on top, then add a dollop of whipped cream.
Chill and serve: Refrigerate for at least 1 hour before serving. Garnish with extra banana slices or a sprinkle of graham cracker crumbs.
Serving and Storage Tips
