In a medium bowl, mix graham cracker crumbs, melted butter, and sugar until combined. Press firmly into the bottom of an 8-inch springform pan or pie dish to form the crust. Place in the freezer while preparing the filling.

In a large bowl, beat cream cheese until smooth. Add peanut butter, powdered sugar, and vanilla extract; mix until well combined.

In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the peanut butter mixture until fully incorporated.

Layer half of the banana slices over the crust. Spread half of the peanut butter filling over the bananas. Repeat with remaining bananas and filling.

Cover and freeze for at least 4 hours, or until firm. Before serving, let sit at room temperature for 5–10 minutes. Garnish with chopped peanuts and a drizzle of melted chocolate if desired.