Preheat your oven to 350°F (175°C). In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until well combined.

Press the mixture firmly into the bottom and up the sides of a 9-inch pie pan to form the crust. Bake for 8-10 minutes until lightly golden. Remove from the oven and let cool completely.

In a large mixing bowl, combine the peanut butter and powdered sugar. Mix until smooth and creamy.

In another bowl, whip the heavy cream and vanilla extract until stiff peaks form. Gently fold the whipped cream into the peanut butter mixture until fully combined.

Pour the peanut butter filling into the cooled crust and smooth the top with a spatula.

Spoon the jelly over the peanut butter filling, spreading it gently to create a swirl effect.

Refrigerate the pie for at least 2 hours before serving to allow it to set.