Combine the graham crackers and butter in a mixing bowl. Use a fork to mix until the crumbs are well moistened. Pour into a 9" pie plate and press evenly on the bottom and sides.
Chill for at least 30 minutes while you make the filling.
In a large mixing bowl or stand mixer, combine the cream cheese, peanut butter, powdered sugar and vanilla together until smooth. Gently fold in the whipped cream until just combined. Transfer the mixture into the cooled crust.
Cover the pie in plastic wrap and chill for at least 2 hours, or overnight. When ready to serve, top with whipped cream and your favorite garnishes.
STORAGEStore leftovers in the refrigerator for up to 3 days. To freeze, cover the pie with plastic wrap and the wrap tightly with foil before storing in the freezer for up to 3 months. Thaw in the refrigerator or enjoy frozen.