Preheat your oven to 350°F. In a medium bowl, combine the crushed graham crackers and melted butter. Mix until well combined. Press the mixture into the bottom of a 9-inch pie pan. Bake for 8-10 minutes until golden brown. Let it cool completely.

In a large mixing bowl, beat together the creamy peanut butter, powdered sugar, softened cream cheese, and vanilla extract until smooth and creamy.

In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the peanut butter mixture. Stir in the chopped Butterfinger candy bars, saving some for garnish.

Pour the peanut butter mixture into the cooled graham cracker crust and spread evenly. Cover and chill in the refrigerator for at least 4 hours until set.

Before serving, drizzle chocolate syrup on top and sprinkle with reserved Butterfinger pieces.