In a mixing bowl, combine graham cracker crumbs, melted butter, and granulated sugar. Stir until the mixture is thoroughly combined and crumbly. Press this mixture firmly into the bottom of a lined 9x9-inch baking pan, creating an even layer. Chill the crust in the refrigerator for about 15–20 minutes.

In a large mixing bowl, use a hand mixer to beat the softened cream cheese until smooth and creamy, about 2 minutes. Gradually add the creamy peanut butter, powdered sugar, and vanilla extract, mixing until the filling is fluffy and well combined.

In a separate bowl, pour in the heavy whipping cream and whip it until stiff peaks form, about 3–5 minutes. Fold the whipped cream into the peanut butter filling, maintaining as much airiness as possible.

Retrieve your chilled crust and pour the creamy filling evenly over the top. Spread it out gently using a spatula. Optionally, sprinkle semi-sweet chocolate chips over the top and lightly press them into the filling.

Cover the assembled bars with plastic wrap and refrigerate for a minimum of 4 hours, or ideally overnight. Cut into squares and serve cold.