Beat 1 cup heavy cream, 1/4 cup confectioners’ sugar and 1/2 teaspoon vanilla until stiff peaks form. Fold in 6 finely chopped Thin Mints. Refrigerate until ready to serve. Place 1 small scoop mint chip ice cream into each of 6 mini graham cracker pie crusts. Spread until smooth, then freeze until firm. Top with the whipped cream, crushed Thin Mints and a Thin Mint half.