In a mixing bowl, combine graham cracker crumbs, melted unsalted butter, and brown sugar. Stir until the mixture resembles damp sand, then evenly distribute it into the bottom of serving cups. Use a spoon to press it down firmly, creating a solid crust layer.

In another bowl, whisk together the instant cheesecake pudding mix and cold milk for about 2 minutes until it thickens noticeably. Let it sit for one minute to ensure full activation. Gently fold in the whipped topping until the mixture is creamy and smooth.

Spoon a generous layer of the cheesecake filling over the crust in each cup, followed by a layer of peach pie filling. Repeat the layers and finish with a dollop of cheesecake on top.

Place the assembled cups in the refrigerator and chill for at least 30 minutes to allow the layers to set and meld together.

Before serving, add a dollop of whipped cream on top of each cup and garnish with fresh peach slices.