Preheat your oven to 350°F (175°C). In a medium bowl, combine crushed graham crackers with melted butter until evenly coated. Press the mixture into the bottom of a pie pan to form a crust. Bake for 8-10 minutes until golden and fragrant. Allow to cool completely.

In a large mixing bowl, blend together the creamy peanut butter, cream cheese, and powdered sugar until smooth and fluffy, about 2-3 minutes using an electric mixer. Fold in the whipped topping until fully incorporated.

Pour the peanut butter filling into the cooled crust, spreading it evenly with a spatula. Prepare the Butterfinger candy bars by crushing them into small pieces and sprinkle on top.

Cover the pie with plastic wrap and refrigerate for at least 4 hours, or overnight if possible.

Before serving, sprinkle crushed Butterfinger on top and optionally drizzle chocolate sauce or whipped cream around the edges. Slice and serve.