Preheat your oven to 350°F (175°C). In a mixing bowl, combine crushed graham crackers, melted unsalted butter, and granulated sugar until the mixture resembles wet sand. Firmly press this mixture into a 9-inch pie dish, forming an even layer. Bake the crust for 8–10 minutes, or until it's lightly golden. Allow it to cool completely before adding the filling.

In a large mixing bowl, beat softened cream cheese and creamy peanut butter together using an electric mixer until smooth and creamy. Gradually incorporate powdered sugar, mixing until fully combined, then stir in the pure vanilla extract. Finally, gently fold in thawed whipped topping until the mixture is light and fluffy. Spread this luscious filling evenly over the cooled crust.

In a microwave-safe bowl, combine semi-sweet chocolate chips and heavy cream. Microwave in 30-second intervals, stirring each time, until the mixture is completely melted and smooth. Once ready, drizzle the chocolate sauce over the peanut butter filling using a spoon or a piping bag to create an attractive pattern that captures the eye.

Carefully place mini Reese's Peanut Butter Cups on top of the pie for a decadent finish. For an extra touch, sprinkle optional chopped peanuts for added texture and flavor. Cover the pie with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, allowing the flavors to meld and the filling to set properly.