In a large mixing bowl, cream together the softened cream cheese and creamy peanut butter using an electric mixer until the mixture is homogenous and smooth.

Slowly incorporate the powdered sugar and vanilla extract, beating on a low speed until fully combined.

Using a rubber spatula, gently fold in half of the whipped topping until no white streaks are visible.

Incorporate the remaining half of the whipped topping, folding carefully to maintain the aeration of the mixture.

Transfer the peanut butter filling into the prepared graham cracker crust, smoothing the surface with an offset spatula.

Top with crushed roasted peanuts for texture.

Transfer the pie to the refrigerator and chill for a minimum of 4 hours to allow the filling to set before slicing.