Preheat the oven to 350 degrees and begin preparing the crust. By hand in a Ziploc bag or in a food process, crush graham crackers until very fine. Melt butter in the microwave and add to crushed graham crackers to combine.

Prepare pie pan by spraying with cooking spray heavily and begin pressing down graham cracker mixture into your pie dish. Press down to where it comes halfway up the edges and has an even coating throughout. Bake in the oven for 15 minutes.

While your crust cools make the filling. In a large bowl cream together peanut butter and cream cheese. Do this with a hand or stand mixer. Once that is fully combined add in your powdered sugar and vanilla and mix again.

Once that is combined add in your cool whip or whipped cream one spoonful at a time. Mix the first spoonful with your mixer to combine easily. The rest of the cool whip fold in gently after each spoonful. This will keep the pie light and fluffy. Once fully combined add into your cooled pie shell. Let sit in the refrigerator for at least 2 hours before serving. Enjoy!