In a mixing bowl, blend graham cracker crumbs and melted butter until the mixture looks like wet sand. Press firmly into your pie dish to form a solid crust.

In an electric mixer, whip softened cream cheese until smooth and creamy.

Gradually add the peanut butter to the cream cheese, blending until combined and velvety smooth.

Slowly incorporate powdered sugar and vanilla extract into the peanut butter mixture. Adjust sweetness to your liking.

Gently fold in whipped topping until fully integrated.

Spoon the filling into the prepared crust, spreading it evenly. Cover and chill in the refrigerator for at least 4 hours.

Once chilled, slice and serve your pie, optionally garnishing with extra whipped cream or chocolate drizzle.