In a medium bowl, combine graham cracker crumbs, melted unsalted butter, and granulated sugar. Mix until it resembles wet sand, then press firmly into the bottom of a greased baking dish.

In a large mixing bowl, beat together softened cream cheese, creamy peanut butter, powdered sugar, and vanilla extract until smooth and creamy.

Gently fold in whipped topping until fully blended and light, creating an airy mixture.

Spread the peanut butter cheesecake mixture evenly over the prepared crust.

Cover with plastic wrap and refrigerate for at least 4 hours, or until set.

Once set, drizzle with chocolate sauce and sprinkle with crushed peanuts before serving.