In a mixing bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until the crumbs are evenly coated and resemble wet sand. Press the mixture firmly into the bottom and up the sides of a 9-inch pie dish. Chill the crust in the refrigerator while you prepare the filling.

In a microwave-safe bowl, heat 1 cup of heavy whipping cream in 30-second intervals, stirring between each interval, until hot but not boiling. Add the chocolate chips to the hot cream and let them sit for 2–3 minutes to soften. Stir until smooth and fully melted. Stir in the vanilla extract and powdered sugar until the mixture is glossy and well combined. Let it cool slightly.

In a large mixing bowl, whip the remaining 1 cup of heavy whipping cream until stiff peaks form. Gently fold the whipped cream into the cooled chocolate mixture in three parts, being careful not to deflate the cream.

Pour the chocolate filling into the chilled crust and spread it evenly with a spatula. Cover the pie with plastic wrap and refrigerate for at least 4–6 hours, or until the filling is set.

In a mixing bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Spread the whipped cream over the chilled pie or pipe it decoratively using a piping bag.

Sprinkle chocolate shavings, fresh berries, sprinkles, or crushed nuts over the top for a finishing touch. Slice and serve chilled.