Crush the Heath bars in their wrappers with a hammer or rolling pin. Discard wrappers and add these bars to the crunchy peanut butter in a medium bowl. Blend well and set aside.
In a large bowl using an electric mixer, whip the cream until very stiff, gradually adding the sugar. Fold the vanilla into this mix. Blend the cream mixture into the peanut butter mixture.
Pour into the graham cracker crust and refrigerate 6 or more hours.
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