Beat cream cheese and peanut butter until creamy and smooth. Add powdered sugar and beat until well-combined.
Fold in 1/2 of whipped topping until just combined. Pour filling into pre-made graham cracker crust. Spread remaining whipped topping over filling.
In a small bowl, combine 2 tablespoons powdered sugar with 1 tablespoon peanut butter. Stir until small crumbs form. Sprinkle crumbs over top of pie.
Refrigerate for 2 hours or overnight.