In a large mixing bowl, combine graham cracker crumbs with melted unsalted butter. Stir until resembling wet sand. Press into the bottom and sides of a 9-inch pie dish.

Use an electric mixer to beat softened cream cheese until smooth, then add peanut butter, powdered sugar, and vanilla extract. Mix for 2-3 minutes until well-combined.

Fold in thawed whipped topping into the peanut butter mixture until evenly combined, then add crushed Butterfinger candy bars.

Pour the filling into the prepared crust, smoothing the top. Garnish with more crushed Butterfinger.

Cover with plastic wrap and refrigerate for at least 4 hours until the filling is firm.

Slice into wedges and serve chilled. Optionally, add whipped cream and extra crushed Butterfinger on top.