Place the pre-made graham cracker crust on a flat surface.

In a mixing bowl, beat the softened cream cheese until smooth.

Mix in the creamy peanut butter and powdered sugar until well combined.

Add the vanilla extract to the peanut butter mixture and blend well.

Gently fold in the thawed Cool Whip until fully incorporated.

Carefully pour the peanut butter filling into the prepared crust and spread it evenly.

Cover the pie with plastic wrap and refrigerate for at least 4 hours or overnight.

Once chilled, slice the pie and serve it with a drizzle of chocolate syrup and a sprinkle of chopped peanuts if desired.