Preheat the oven to 350°F (175°C).
In a large mixing bowl, combine the creamy peanut butter, granulated sugar, and light brown sugar. Mix until smooth and creamy.
Add the egg and 1 teaspoon vanilla extract to the peanut butter mixture and mix until fully incorporated.
In a separate small bowl, whisk together the baking soda, salt, and all-purpose flour.
Gradually add the dry ingredients to the peanut butter mixture and stir until a soft dough forms.
Lightly grease a 12-inch round pizza pan or line it with parchment paper.
Press the cookie dough evenly onto the bottom and slightly up the sides of the prepared pan to form a crust.
Bake the crust in the preheated oven for 12 to 15 minutes, or until the edges are lightly golden.
Remove the crust from the oven and allow it to cool completely on a wire rack.
While the crust cools, prepare the frosting by beating the softened cream cheese and unsalted butter together in a medium bowl until smooth and creamy.
Add the powdered sugar and 1 teaspoon vanilla extract to the cream cheese mixture and beat until well combined and fluffy.
Spread the cream cheese frosting evenly over the cooled peanut butter cookie crust.
Arrange the sliced strawberries, blueberries, kiwi, mandarin orange segments, and raspberries on top of the frosting in a decorative pattern.
Refrigerate the fruit pizza for at least 30 minutes before slicing and serving to allow the frosting to set.