Preheat your oven to 350°F. In a medium bowl, combine the graham cracker crumbs and melted butter until well mixed. Press the mixture firmly into the bottom and up the sides of a 9-inch pie pan to form the crust. Bake for 8-10 minutes or until lightly golden. Remove from the oven and let cool completely.

In a large mixing bowl, beat the softened cream cheese and peanut butter together until smooth. Gradually add the powdered sugar, mixing until fully incorporated.

Fold in half of the whipped topping into the peanut butter mixture until well combined. Spread this mixture evenly over the cooled graham cracker crust.

Drizzle half of the chocolate syrup over the peanut butter layer. Sprinkle the chopped Snickers bars evenly on top, followed by the chopped peanuts if using.

Spread the remaining whipped topping over the Snickers layer. Drizzle the remaining chocolate syrup on top for decoration.

Cover the pie with plastic wrap and refrigerate for at least 4 hours, or overnight for best results, to allow it to set.

Before serving, garnish with additional chopped Snickers or peanuts if desired. Slice and enjoy!