Preheat your oven to 350°F (175°C). In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until well combined.

Press the mixture firmly into the bottom and up the sides of a 9-inch pie pan. Bake for 8-10 minutes until lightly golden. Remove from the oven and let cool completely.

In a large mixing bowl, beat together the peanut butter, powdered sugar, cream cheese, and vanilla extract until smooth and creamy.

In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the peanut butter mixture until fully combined.

Pour the peanut butter filling into the cooled graham cracker crust and spread it evenly.

Refrigerate the pie for at least 4 hours, or until set.

Before serving, drizzle chocolate syrup over the top and sprinkle with chopped peanuts if desired.