Preheat your oven to 350°F. In a medium bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Press into a 9-inch pie pan and bake for 8-10 minutes until golden. Let cool.

In a large mixing bowl, beat together peanut butter, powdered sugar, cream cheese, and vanilla extract until smooth. In a separate bowl, whip heavy cream until stiff peaks form, then fold into the peanut butter mixture.

Pour the peanut butter filling into the cooled crust and smooth the top. Chill in the refrigerator for at least 4 hours or overnight.

Serve chilled, optionally drizzled with chocolate syrup.