In a large mixing bowl, beat the softened cream cheese and peanut butter together using an electric mixer until smooth and creamy. Gradually add the powdered sugar, mixing until well combined.
In another bowl, whip the heavy cream until stiff peaks form. Be careful not to over-whip it!
Gently fold the whipped cream into the cream cheese and peanut butter mixture using a spatula.
Fold in the chopped Snickers bars, ensuring they are evenly distributed throughout the filling.
Spoon the filling into the prepared graham cracker crust, smoothing the top with a spatula.
Refrigerate the pie for at least 4 hours or overnight to allow it to set properly.
Once chilled, top the pie with whipped cream and additional chopped Snickers for decoration. Slice and serve!
