Sprinkle the crushed graham crackers on the bottom of a 9" pie plate.

In a stand mixer or with a hand mixer in a large bowl, blend the cream cheese and butter together for 1 minute or until smooth. Add the powdered sugar and vanilla. Blend for an additional 1 minute on high speed.

Spoon the cream cheese mixture carefully over the graham crackers.

Spoon the warmed caramel dip over the cheesecake layer.

Allow the caramel to cool to room temperature, then spread the whipped topping over the caramel. Top with crushed peanuts.

Store in the refrigerator until serving time. This can be made a day in advance. Serve with apple and pear slices.