Crush graham crackers into fine crumbs inside a plastic bag. Make sure the crackers are finely crushed.
Transfer the crumbs to a bowl. Mix evenly with butter.
Place the buttered crumbs in a 9-inch round container. Spread and press the crumbs evenly on the layer of the container. Refrigerate.
Using a different bowl, mix softened cream cheese until smooth.
Combine softened cream cheese with powdered sugar and vanilla extract. Mix well and make sure there are no lumps.
Pour the mixture over the graham cracker crust. Smooth the top using a spatula or spoon. Refrigerate for 30 minutes to an hour.
In a large bowl, mix peanut butter and confectioner’s sugar until texture is like thick ice cream.
Spread the mixture evenly all over the cheesecake using a knife or spatula.
Dig in, foodies!