Prepare the crust by mixing graham cracker crumbs and melted butter.
Let the crust cool completely.
In a large bowl, beat the softened cream cheese until smooth.
Add creamy peanut butter and powdered sugar to the cream cheese, mixing until well combined.
In another bowl, whip the heavy cream until soft peaks form.
Gently fold the whipped cream into the peanut butter mixture.
Pour the filling into the cooled crust and smooth the top.
Chill the pie in the refrigerator for at least 4 hours or overnight.
Before serving, garnish with chocolate shavings or chips.
