In a large mixing bowl, using a handheld electric mixer, or in a stand mixer fitted with the whisk attachment, beat the whipped cream, sugar and vanilla extract on medium-high speed until stiff peaks form, about 5 minutes. Transfer the whipped cream into a separate container/bowl and place in the fridge while making the rest of the filling.
If you are using a stand mixer, change the whisk attachment for the paddle attachment.
In the same mixing bowl (no need to rinse it clean), beat the softened cream cheese, peanut butter and powdered sugar until light and fluffy, about 2-3 minutes.
Gently, fold the whipped cream into the peanut butter mixture and mix until smooth and well combined.
Pour the filling into the cool, prepared crust, smoothing the top evenly with a spatula. Refrigerate for 4-6 hours or freeze for 3 hours to set.