Preheat your oven to 350°F (175°C). In a medium bowl, combine the graham cracker crumbs and granulated sugar. Stir in the melted butter until the mixture resembles wet sand.

Press the mixture firmly into the bottom and sides of a 9-inch pie pan, using the back of a spoon or measuring cup to compact it evenly.

Bake for 7–10 minutes, or until lightly golden and fragrant. Remove from the oven and allow the crust to cool completely before adding the filling.

In a large mixing bowl, beat the creamy peanut butter and softened cream cheese together until smooth and fully combined.

Add the powdered sugar and vanilla extract, mixing until the filling is creamy and lump-free.

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

Gently fold the whipped cream into the peanut butter mixture using a rubber spatula, working slowly to maintain the volume.

Fold in the mini chocolate chips until evenly distributed throughout the filling.

Spoon the peanut butter filling into the cooled graham cracker crust. Smooth the top evenly with a spatula.

Cover the pie and refrigerate for at least 3 hours, or until fully set and sliceable.

Just before serving, drizzle the top with chocolate syrup and sprinkle with extra mini chocolate chips if desired. Slice and serve chilled.