In a medium bowl, blend the graham cracker crumbs, granulated sugar, brown sugar, and melted butter until fully combined. The mixture should resemble damp sand and hold together when pressed.

Press the mixture firmly into a 9-inch pie plate, covering the bottom completely and pushing the crumbs about 1–2 inches up the sides of the pie plate. Make sure the crust is compact and even.

Place the prepared pie crust into the freezer while you prepare the filling.

Using a hand mixer or stand mixer, whip the heavy cream until it holds stiff peaks. Place the whipped cream in the refrigerator while you prepare the rest of the filling.

In a large bowl, beat the softened cream cheese until completely smooth. Add the sugar and mix until well blended. Then add the creamy peanut butter and vanilla, mixing thoroughly.

Gently fold the whipped cream into the peanut butter mixture until fully combined.

Fold in the mini chocolate chips until evenly distributed.

Pour the filling into the prepared pie crust and smooth the top with a spatula.

Freeze the filled pie until firm, usually several hours.

If serving the pie more than 30 minutes after preparation, store it in the freezer.

For a frozen, ice cream-like consistency, thaw the pie for about 20 minutes before serving.

For a softer, gooey pie, thaw it longer in the refrigerator before serving.

If having difficulty removing the pie from the plate, submerge the bottom of the dish in hot tap water for easier slicing.