Preheat your oven to 350°F (175°C). In a mixing bowl, combine crushed graham crackers, melted unsalted butter, and granulated sugar, stirring until the mixture resembles wet sand. Firmly press this blend into the bottom and up the sides of a pie dish. Bake for 8-10 minutes until lightly golden and crisp. Allow the crust to cool completely before adding the filling.

In a large mixing bowl, beat softened cream cheese and creamy peanut butter together until smooth and creamy. Gradually mix in powdered sugar and pure vanilla extract, blending until fully incorporated. Carefully fold in the whipped topping, creating a light and airy mixture. Spread the filling evenly over the cooled graham cracker crust, smoothing the top for a beautiful finish.

In a microwave-safe bowl, combine semi-sweet chocolate chips and heavy cream. Microwave in 30-second intervals, stirring between each, until the mixture is completely melted and smooth, about 1-2 minutes total. Drizzle this luscious chocolate topping over the filled pie, allowing it to cascade down the sides for an indulgent look.

Top your Giant Reese’s Peanut Butter Cup Pie with mini Reese's Peanut Butter Cups, arranging them creatively on the surface. If desired, sprinkle chopped peanuts over the top for an added crunch. Cover the pie with plastic wrap and refrigerate for at least 4 hours or overnight, allowing the filling to set perfectly and flavors to meld beautifully.