In a mixing bowl, combine graham cracker crumbs, granulated sugar, and melted butter until the mixture resembles wet sand. Press this mixture firmly into the bottom and up the sides of a 9-inch pie dish.

In a large bowl, beat softened cream cheese, creamy peanut butter, and powdered sugar together until smooth and creamy, about 2–3 minutes. Add the cheesecake instant pudding mix and blend until fully incorporated.

Gradually pour in the heavy whipping cream while mixing on low speed to avoid splattering. Continue mixing until the filling thickens, approximately 2–3 minutes. Gently fold in half of the frozen whipped topping and the chopped Snickers bars.

Carefully pour the peanut butter filling into the cooled crust, spreading it evenly with a spatula. Smooth the top and cover the pie with plastic wrap. Refrigerate for at least 2 hours to allow it to set properly.

After the pie has chilled, remove it from the refrigerator and gently top it with the remaining whipped topping. Sprinkle additional chopped Snickers bars over the top before serving.