If making homemade crust, combine 1 1/2 cups graham cracker crumbs with 1/3 cup melted butter and press firmly into a 9-inch pie dish. Chill while preparing filling.

In a large bowl, beat 8 ounces softened cream cheese until completely smooth and creamy, about 2 minutes on medium speed.

Add 1 cup powdered sugar and 1/2 cup peanut butter to the cream cheese. Mix until fully incorporated with no lumps, scraping down sides as needed.

In a separate bowl, whip 1 cup cold heavy cream with 1 teaspoon vanilla extract until stiff peaks form.

Gently fold the whipped cream into the peanut butter cream cheese mixture in three additions using a spatula. Don't overmix to maintain airiness.

Fold in about two-thirds of the chopped Snickers bars, reserving the rest for topping.

Pour the filling into the chilled crust and smooth the top with an offset spatula. Sprinkle remaining Snickers pieces over surface, pressing in slightly.

Cover with plastic wrap and refrigerate for at least 4 hours, preferably overnight, until set.

Before serving, drizzle with chocolate syrup and caramel sauce. Add chopped peanuts if desired. Slice with a sharp knife dipped in hot water.