Mix the graham cracker crumbs, melted butter, and sugar in a bowl.

Pour the mixture into a pie dish and press down firmly to create an even layer.

Bake it in a preheated oven at 350°F (175°C) for about 10 minutes, or until slightly golden.

In a large mixing bowl, blend the creamy peanut butter, softened cream cheese, and vanilla extract until smooth.

Gradually add in the powdered sugar, mixing until fully combined and creamy.

In another bowl, whip the heavy cream until soft peaks form.

Gently fold the whipped cream into the peanut butter mixture.

Melt the chocolate chips in the microwave in short bursts, stirring in between until smooth.

Let the melted chocolate cool slightly before adding it to the filling mixture.

Gently fold the melted chocolate into the filling until swirled together.

Pour the filling into the cooled crust and smooth the top.

Chill it in the refrigerator for at least four hours, or until set.