In a medium bowl, combine the graham cracker crumbs, melted butter, and sugar. Mix until everything is evenly moistened. Press this mixture firmly into the bottom of a 9-inch springform pan. Put it in the fridge while you work on the filling.

In a large mixing bowl, beat the softened cream cheese until smooth and fluffy. Add in the peanut butter, powdered sugar, and vanilla extract. Mix until everything is well combined and creamy.

In another bowl, whip the heavy cream until stiff peaks form. Gently fold this whipped cream into the peanut butter mixture until everything is combined.

Pour the filling over your chilled crust, spreading it out evenly. Chill in the refrigerator for at least 4 hours, or overnight if possible.

Once set, carefully remove the cheesecake from the springform pan. Top with chopped peanuts and chocolate shavings if desired, or serve plain.