In a food processor, pulse together the graham crackers and sugar, until ground.
Add the melted butter, and pulse until evenly moistened, about 10 times.
Press the mixture evenly into a 9" pie plate, pushing the crust about halfway up the sides.
Bake for 8-10 minutes, until it looks dry and has lots its sheen, then cool completely on a wire rack.
To make the filling, with a hand mixer, beat the mascarpone, peanut butter, confectioner's sugar, and vanilla extract, until fluffy and light, about 2 minutes.
In a separate bowl, whip the cream to soft peaks, then gently fold it into the peanut butter mixture in 3 separate installments.
Spoon the mixture evenly into the cooled crust, cover with plastic wrap, and chill completely. It will take about 6 hours in the refrigerator, or you can expedite the process by freezing for 2 hours.
To serve, whip the 1/2 cup cream and 1 tbsp sugar to soft peaks, and spread over the pie. Garnish with chopped peanut cups, and serve.
Note: Make sure the pie is fully chilled before serving, or it will be difficult to slice. Enjoy!
Notes
*If you can't find chocolate graham crackers, simply sub regular graham crackers and add 3 tbsp unsweetened cocoa powder. Also, one sleeve is equivalent to 1.5 cups of graham cracker crumbs.