In a medium bowl, use a hand mixer on medium speed to combine softened cream cheese and peanut butter until fluffy. Add powdered sugar and mix well.
In a separate bowl, beat the heavy cream with the mixer until soft peaks form. Gently fold the whipped cream and 1 cup of the chopped Snickers bars into the peanut butter mixture until well combined.
Scoop the mixture into the prepared graham cracker crust. Refrigerate for at least 2 hours or overnight.
Before serving, spread the remaining snickers bars over the top of the pie. Sprinkle with peanuts if desired (optional). Drizzle with caramel sauce.
Notes
Room temperature cream cheese will blend quickly and smoothly.
Spoon powdered sugar into the measuring cup, or whisk air into it before measuring to avoid getting too much.
Top with crushed or whole peanuts and a drizzle of extra caramel sauce.