Crush the graham crackers into fine crumbs using a food processor or placing them in a zip-top bag and crushing with a rolling pin.
Mix the crushed graham crackers with the melted butter until evenly coated and crumbly, then press this mixture firmly into the bottom of a springform pan to form an even crust.
Chill the crust in the fridge for about 15 minutes to set it up nicely.
In a large bowl, beat the softened cream cheese until smooth and creamy, using an electric mixer for about 2 minutes.
Add the peanut butter and vanilla extract to the cream cheese, mixing until fully incorporated and smooth.
Stir in the powdered sugar until the mixture is sweet and fluffy.
In a separate bowl, whip the heavy cream until soft peaks form, then gently fold it into the cream cheese mixture to lighten it.
Pour the creamy filling over the chilled crust, smoothing the top with a spatula for an even surface.
Cover the cheesecake loosely with plastic wrap and refrigerate for at least 4 hours, preferably overnight, until firm and set.
Before serving, optionally swirl extra peanut butter on top or sprinkle chopped peanuts for added crunch and presentation.
Carefully remove the sides of the springform pan, slice, and enjoy this silky, nutty no-bake cheesecake.
