Prepare the crust by mixing graham cracker crumbs with melted butter.
Pre-bake the crust for 10 minutes at 350°F (175°C).
Beat together the softened cream cheese and peanut butter until smooth.
Gradually add powdered sugar and vanilla extract to the mixture.
Whip the heavy cream to soft peaks in a separate bowl.
Fold the whipped cream into the peanut butter mixture.
Fill the pre-baked pie crust with the peanut butter filling.
Chill the pie in the refrigerator for at least 4 hours before serving.
Before serving, top with additional whipped cream and drizzle chocolate syrup.
