Remove cream cheese from the refrigerator and let sit at room temperature for 15–20 minutes until soft. This makes it easier to blend smoothly.

In a large mixing bowl, add 1 cup peanut butter, 1/2 cup sugar, and 8 ounces softened cream cheese. Beat on medium speed with an electric mixer for 2–3 minutes until the mixture is light, fluffy, and free of lumps. Checkpoint: You are ready to move on when the mixture is pale, smooth, and increases in volume.

Remove one half of the 8-ounce container of Cool Whip (about 4 ounces) and place it in the peanut butter mixture. Using a rubber spatula, gently fold the whipped cream into the peanut butter mixture with about 10–15 slow, deliberate strokes until no white streaks remain. Do not overmix or you'll deflate the whipped cream. Checkpoint: You are ready to move on when the filling is fluffy and uniformly colored with no streaks.

Spoon the peanut butter mixture into the pre-made graham cracker crust, spreading it evenly from edge to edge. Use an offset spatula or the back of a spoon to create an even layer. This takes about 2–3 minutes.

Open the remaining Cool Whip (about 4 ounces). Spoon it directly over the top of the filled pie and spread gently with a spatula until the entire surface is covered with a layer about 1/2 inch thick. Take 3–5 minutes to create a smooth or slightly textured finish, depending on your preference.

Sprinkle 1 cup of peanut butter chips, chocolate chips, or a combination of both over the whipped cream topping. Press them gently into the cream so they stick. This takes about 2 minutes.

Transfer the pie to the refrigerator and chill for at least 2 hours before serving. This allows the filling to set fully. If making ahead, cover loosely with plastic wrap and refrigerate for up to 24 hours. Checkpoint: You are ready to serve when the pie is chilled, the filling is firm when you press the center gently, and the whipped cream is cold.

When ready to serve, slice the pie using a sharp knife dipped in hot water and wiped clean between cuts. Serve immediately. Each slice should be 1/6 of the pie (about 204 grams).