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Place the cookies in a food processor, and process the cookies until finely ground, about 30 seconds. Transfer the crumbs to a large bowl. Stir in the melted butter until well combined. (You can also crush the cookies in a large ziptop bag with a rolling pin until finely ground.)
Press the mixture into the bottom and sides of a 9-inch pie pan. Freeze for 30 minutes.
In a large mixing bowl or the bowl of a stand mixer fitting with the whisk attachment, combine cream cheese and peanut butter. Beat on medium speed until smooth and well combined. Scrape down the bowl and add the powdered sugar. Beat just until combined.
In a separate bowl, beat the cream and vanilla until soft peaks form, then fold the whipped cream into the peanut butter mixture. Spoon the filling into the pie crust and smooth into an even layer. Freeze for at least 3 hours or refrigerate for at least 6 hours before slicing.