Preheat your oven to 350°F. Line a deep 8 inch cake pan with parchment or use an 8 inch springform pan.
If you haven't already, finely crush in a food processor or blender cup your chocolate graham crackers.
Add the graham crackers to a bowl and add your melted salted butter and granulated sugar. Stir until it becomes a wet sandy mixture.
Dump the crust ingredients into your prepared cake or springform pan and press into an even layer, allowing some to form a crust up the sides of the pan.
Bake in your oven for 12-15 minutes. Crust will be fragrant.
Set aside and let cool while you prepare filling.
In the bowl of your stand mixer with whisk attached or a large bowl and with hand mixer and whisk attachments, pour your cream and vanilla into the bowl and whisk into whipped cream that is stiff peaks.
Empty your whipped cream into another bowl and place in the refrigerator to chill.
Add your cream cheese, peanut butter and powdered sugar into the same bowl and beat on medium until the mixture is combined. It may look a little bit dry, this is ok, the texture will change once whipped cream is added.
Remove your whipped cream from the refrigerator and add to the peanut butter mixture, folding it in until it it all combined, smooth and creamy.
Spoon or dump your filling into the crust and smooth into an even layer.
Place your pie into the fridge to chill for at least 4 hours but optimally 8+
Before removing your pie from the refrigerator from chilling, whip your marshmallow whipped cream.
In the bowl of your stand mixer or a large bowl with whip attachment, add cold heavy cream and marshmallow fluff. Whip on medium to medium high until medium to not quite stiff peaks form.
Spread onto your pie in a thick even layer. Slice and enjoy! Store in the refrigerator.
