1. Line a muffin pan with 9 large muffin liners (or 12 medium liners).

2. In a small microwave-safe bowl, melt the butter on high power, about 1 minute.

3. Add the graham cracker crust mix from the package and the sugar to the melted butter and mix with a fork until the crumbs are evenly coated.

4. Add about 2 tablespoons of the crust mixture to each liner (use a little less if using 12 liners). Pack it down firmly with the back of a spoon to form an even, smooth crust layer.

5. In a large bowl, add the milk and the filling mix from the package. Beat with an electric mixer on low for 30 seconds, then increase to medium-high speed and beat for 3 minutes. The mixture will be thick.

6. Add about 3 to 4 tablespoons of filling to each liner and smooth the tops lightly with the back of a spoon.

7. Refrigerate for at least 1 hour (overnight also works), or until set.

8. Top with an assortment of mini cookies, mint chocolate chips, mini chocolate chips, or other toppings as desired, and serve.