In a large mixing bowl, combine 2 cups of graham cracker crumbs with ½ cup of melted unsalted butter. Mix until evenly coated and resembles wet sand. Press into a 9-inch pie pan to form a compact crust.

In another mixing bowl, beat together 8 oz of softened cream cheese, 1 cup of creamy peanut butter, and 1 cup of powdered sugar using a mixer until smooth, about 2-3 minutes. Add 1 teaspoon of vanilla extract and mix until well blended.

Gently fold 8 oz of thawed whipped topping into the peanut butter mixture with a spatula until uniformly blended.

Stir in 4 crushed Butterfinger candy bars, evenly distributing throughout the filling.

Pour the creamy filling into the prepared crust, smoothing the top.

Refrigerate the pie for at least 4 hours or ideally overnight to set.

Before serving, sprinkle the reserved crushed Butterfinger bars on top.