Prepare the graham cracker crust in a pie dish, ensuring it's evenly distributed; let a refrigerated crust sit at room temperature for about 10 minutes.

In a mixing bowl, combine the peanut butter and powdered sugar until crumbly, aiming for a sandy consistency.

Beat the cream cheese and granulated sugar until smooth and creamy, then add heavy cream and vanilla extract, beating until light and fluffy.

Whisk cold milk and vanilla pudding mix until thickened into a pudding-like consistency.

Gently fold the pudding mixture into the whipped cream cheese mixture to preserve the airy texture.

Spread half of the peanut butter crumble into the bottom of the prepared crust, then pour the creamy filling over it.

Sprinkle the remaining peanut butter crumble over the filling, pressing down lightly.

Cover with plastic wrap and refrigerate for a minimum of 4 hours to chill and set.