Preheat the 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 into the bottom and up the sides of a 9-inch pie dish.
Bake the crust for 10 minutes, then let it cool completely.
In a large bowl, beat the peanut butter and cream cheese until smooth.
Add the powdered sugar and vanilla extract to the peanut butter mixture and beat until well combined.
In a separate bowl, whip the heavy cream and powdered sugar until stiff peaks form.
Gently fold the whipped cream into the peanut butter mixture until fully incorporated.
Pour the filling into the cooled crust and smooth the top.
Refrigerate the pie for at least 4 hours or until set.
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