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

Add the powdered sugar and vanilla extract to the mixture, beating on low speed until fully incorporated.

Gently fold the whipped cream into the peanut butter mixture using a rubber spatula until no white streaks remain.

Transfer the filling into the prepared graham cracker crust and spread evenly with an offset spatula.

Refrigerate the pie for a minimum of 4 hours to allow the filling to set before serving.