In a medium bowl, combine the graham cracker crumbs and granulated sugar. Pour in the melted butter and mix thoroughly with a fork or your hands until the crumbs are evenly moistened.

Press the mixture firmly and evenly into the bottom and up the sides of a 9-inch pie plate. You can use the bottom of a glass or a measuring cup to help compact the crust. Place the crust in the refrigerator to chill while you prepare the filling, for at least 15 minutes.

In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 1-2 minutes. Scrape down the sides of the bowl as needed.

Add the creamy peanut butter, sifted powdered sugar, and vanilla extract to the cream cheese mixture. Beat on medium speed until well combined and smooth, about 2-3 minutes. The mixture will be thick.

In a separate, clean large bowl, pour the cold heavy cream. Beat with an electric mixer on high speed until stiff peaks form, about 3-5 minutes. Be careful not to overbeat, or it will turn into butter.

Gently fold about one-third of the whipped cream into the peanut butter mixture to lighten it. Then, fold in the remaining whipped cream until no streaks remain and the filling is light and airy. Do not overmix.

Pour the peanut butter filling into the chilled graham cracker crust. Spread evenly with a rubber spatula.

Cover the pie loosely with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, until the pie is firm and set.

Before serving, top the pie with additional whipped cream and sprinkle with chocolate shavings or chopped mini peanut butter cups.

Slice and serve cold. Enjoy!