In a large bowl, use a hand mixer to whip the room-temperature cream cheese until smooth and free of lumps—about 2 minutes on medium speed. You want a silky base.

Gradually add the sifted powdered sugar and vanilla extract, scraping down the sides. Mix until well combined and you see a pale, fluffy texture.

In a separate chilled bowl, beat the cold heavy whipping cream and granulated sugar (if using) on high speed. When soft peaks form, you’re golden—don’t overbeat or it turns grainy.

Gently fold the whipped cream into the cream-cheese mixture in three parts. Sprinkle in the cocoa powder and salt as you go. Use a rubber spatula, folding until just streak-free to keep it airy.

Spoon the chocolate cream into the prepared graham-cracker shell, smoothing the top with an offset spatula. Tap the pie on the counter once to release any air pockets.