In a mixing bowl, combine 2 cups crushed graham crackers, 1/2 cup melted unsalted butter, and 2 tablespoons granulated sugar. Mix until the crumbs are evenly coated.

Press the mixture firmly into the bottom of a 9x13-inch baking dish to form an even layer. Use the back of a spoon or a measuring cup to compact it.

Place the dish in the refrigerator to chill while you prepare the filling.

In a large bowl, beat 8 oz softened cream cheese until smooth and creamy.

Add 1 cup powdered sugar, 1 cup creamy peanut butter, and 1 teaspoon vanilla extract. Mix until fully combined and silky.

In a separate bowl, whip 1 1/2 cups heavy cream until stiff peaks form. Be careful not to overwhip.

Gently fold the whipped cream into the cream cheese mixture using a spatula.

Remove the crust from the refrigerator and spread the filling evenly over the top. Use a spatula to smooth it out.

Sprinkle 1 1/2 cups crushed Butterfinger bars generously over the filling.

Drizzle 1/2 cup chocolate syrup over the top in a zigzag pattern or swirls.

Cover the dessert with plastic wrap and refrigerate for at least 2 hours (or overnight) to allow it to set.

Before serving, garnish with extra whipped cream and a sprinkle of Butterfinger crumbs, if desired.