In a mixing bowl, combine graham cracker crumbs, granulated sugar, and melted unsalted butter. Mix until the texture resembles wet sand. Press mixture into a 9-inch pie plate and chill for 30 minutes.

In a large bowl, beat softened cream cheese and creamy peanut butter until smooth. Gradually add powdered sugar and vanilla extract, mixing until well combined.

Gently incorporate half of the thawed whipped topping into the peanut butter mixture using a spatula. Spread the filling evenly into the chilled crust.

Spread remaining whipped topping over the filling, cover with plastic wrap and refrigerate for at least 4 hours or overnight.