In a medium mixing bowl, combine the graham cracker crumbs, melted butter, and sugar. Mix until the crumbs are evenly coated.

Press the mixture into the bottom of a 9-inch springform pan to form an even layer. Set aside.

In a large bowl, beat the softened cream cheese until smooth and creamy.

Add in the smooth peanut butter and mix until well combined.

Gradually add the powdered sugar, mixing until smooth.

Stir in the vanilla extract.

In another bowl, whip the heavy cream until stiff peaks form.

Gently fold the whipped cream into the peanut butter mixture until well incorporated.

Pour the creamy filling over the crust and spread it evenly.

Chill in the refrigerator for at least 4 hours or overnight for best results.

Before serving, garnish with chocolate shavings or a drizzle of chocolate syrup and crushed peanuts if desired.