In a medium bowl, mix graham cracker crumbs, sugar, and melted butter until well combined. Press mixture firmly into the bottom of a 9-inch springform pan. Chill in the refrigerator while preparing the filling.

In a large bowl, beat cream cheese until smooth and creamy. Add peanut butter and mix until fully incorporated.

Gradually add powdered sugar and vanilla extract, mixing on low speed until combined. Scrape down the sides of the bowl as needed.

In a separate bowl, whip heavy cream until stiff peaks form. Gently fold whipped cream into the cream cheese mixture until no white streaks remain.

Pour filling over the chilled crust and smooth the top with a spatula. Sprinkle chopped peanuts on top if desired.

Refrigerate for at least 6 hours, or preferably overnight, until fully set. Remove from springform pan before serving.