In a mixing bowl, combine creamy peanut butter with powdered sugar. Mix until crumbly, about 2-3 minutes.

In a separate large bowl, beat softened cream cheese and granulated sugar together with an electric mixer on medium speed for 2-3 minutes until smooth. Gradually add heavy cream and vanilla extract, mixing until light and fluffy, about 2 minutes.

Take half of the peanut butter crumble and spread it evenly over the bottom of the graham cracker crust, pressing down to create a firm layer.

In a medium mixing bowl, whisk together cold milk and vanilla pudding mix for about 2-3 minutes or until thickened.

Fold the thickened vanilla pudding into the whipped cream cheese mixture using a spatula until well incorporated.

Pour the creamy filling over the initial layer of peanut butter crumble in the graham cracker crust and smooth the top evenly.

Sprinkle the remaining peanut butter crumble evenly over the top of the pie filling.

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