Preheat your oven to 350°F (175°C).
Combine the crushed graham crackers and melted butter in a bowl.
Press the graham cracker mixture into a 9-inch pie pan.
Bake the crust in the preheated oven for 10 minutes.
In a saucepan, combine granulated sugar and heavy cream.
Cook over medium heat, stirring continuously until it reaches a simmer.
Add vanilla extract to the caramel mixture.
Remove the saucepan from heat and let cool for 5 minutes.
Pour the caramel mixture into the baked pie crust.
Sprinkle chopped salted peanuts over the caramel layer.
If desired, sprinkle chocolate chips on top.
Refrigerate the pie for at least 4 hours or until set.
Slice and serve, enjoying with a drizzle of extra caramel if desired.
