For the Crust:

1. In a medium bowl, combine the graham cracker crumbs and granulated sugar.
2. Pour in the melted butter and stir until the mixture resembles wet sand.
3. Press the mixture firmly into the bottom and up the sides of a 9-inch pie pan to form the crust.
4. Place the crust in the refrigerator to chill for at least 30 minutes to set.

For the Pudding Filling:

1. In a medium bowl, whisk together the instant chocolate pudding mix and cold milk for 2 minutes, or until thickened. Stir in the vanilla extract and set aside.
2. In a separate mixing bowl, whip the heavy cream and powdered sugar together using an electric mixer until stiff peaks form.
3. Gently fold the whipped cream into the chocolate pudding mixture until well combined and smooth.

Assembling the Pie:

1. Once the graham cracker crust is set, spoon the chocolate pudding mixture into the crust.
2. Use a spatula to smooth the top into an even layer.
3. Chill the pie in the refrigerator for at least 2 hours to allow it to set completely.

For the Topping:

1. Before serving, top the pie with a generous layer of whipped cream.
2. Optional: Garnish with shaved chocolate or chocolate chips for an extra touch of chocolatey goodness.