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

In a large mixing bowl, beat together creamy peanut butter and powdered sugar until smooth. In another bowl, whip heavy cream with vanilla extract until stiff peaks form. Gently fold whipped cream into peanut butter mixture.

Pour the peanut butter filling into the cooled crust and spread evenly. Top with chopped salted peanuts and chocolate chips.

Cover with plastic wrap and refrigerate for at least 4 hours or overnight to set.