In a mixing bowl, combine graham cracker crumbs with melted unsalted butter. Stir until the mixture resembles wet sand, then press it into a 9-inch pie dish.

In a separate bowl, beat softened cream cheese on medium speed until creamy and smooth, about 2 minutes.

Add peanut butter, powdered sugar, and vanilla extract to the cream cheese. Mix until well combined and smooth.

Gently fold the thawed whipped topping into the peanut butter mixture with a spatula until no white streaks remain.

Stir in the crushed Butterfinger candy bars, reserving some for the topping. Ensure even distribution throughout the filling.

Pour the creamy mixture into the prepared crust and spread it evenly. Sprinkle reserved crushed Butterfinger pieces on top.

Cover gently with plastic wrap and chill in the refrigerator for at least 4 hours before serving.