Prepare the crust by combining graham cracker crumbs, melted butter, and granulated sugar in a mixing bowl. Press the mixture firmly into the bottom of a greased 9x9-inch baking pan. Refrigerate while preparing the filling.

In a large mixing bowl, beat the softened cream cheese, creamy peanut butter, powdered sugar, and vanilla extract together until smooth and creamy. In a separate bowl, whip the heavy whipping cream until stiff peaks form, then gently fold it into the peanut butter mixture.

Spread the cheesecake filling evenly over the chilled crust in the baking pan, smoothing the top with a rubber spatula. Cover with plastic wrap and chill in the refrigerator for at least 4 hours until set.

In a microwave-safe bowl, combine the semi-sweet chocolate chips and unsalted butter. Heat in the microwave in 30-second intervals, stirring in between, until melted and smooth. Allow to cool slightly, then pour over the chilled cheesecake layer.

Spread the chocolate topping gently with a spatula and place the pan back in the refrigerator for an additional 30 minutes to set the chocolate.

Once the chocolate has set, cut the cheesecake into bars. Serve chilled and enjoy your delicious No-Bake Buckeye Cheesecake Bars!