Step 1: Prepare the crust. In a medium bowl, combine graham cracker crumbs, melted butter, and granulated sugar until well mixed. Press firmly into the bottom and up the sides of a 9-inch pie dish. Chill in the freezer for 10-15 minutes while you prepare the filling.
Step 2: In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Add the creamy peanut butter and beat until fully combined.
Step 3: Gradually add the powdered sugar, beating until smooth and no lumps remain. Stir in the vanilla extract.
Step 4: Gently fold in the thawed whipped topping until no white streaks remain. Be careful not to overmix, as this can deflate the filling.
Step 5: Stir in about 1 cup of the crushed Butterfinger candy bars into the cheesecake filling.
Step 6: Pour the filling into the chilled pie crust, spreading evenly. Sprinkle the remaining crushed Butterfinger over the top.
Step 7: Refrigerate the pie for at least 4 hours, or preferably overnight, until thoroughly set. For best results, chill overnight.
Step 8: Before serving, if desired, drizzle with chocolate syrup or garnish with extra whipped cream and mini Butterfinger bars.