In a large mixing bowl, combine the softened cream cheese and peanut butter. Beat with an electric mixer until smooth and creamy.
Gradually add the powdered sugar and vanilla extract, mixing until fully incorporated and smooth.
In a separate bowl, whip the heavy cream until stiff peaks form.
Gently fold the whipped cream into the peanut butter mixture until well combined.
Stir in the crushed Butterfinger candy bars, reserving a small amount for garnish.
Pour the filling into the graham cracker pie crust, spreading it evenly.
Refrigerate the pie for at least 4 hours or until set.
Before serving, garnish with additional crushed Butterfinger on top.