In a medium bowl, combine the graham cracker crumbs, melted butter, and granulated sugar until it resembles wet sand. Press the mixture firmly into the bottom of a 9-inch springform pan. Chill in the fridge.

In a large mixing bowl, beat the softened cream cheese with a hand mixer until smooth. Gradually add powdered sugar and stir in vanilla extract.

In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture.

Spoon the filling into the prepared crust, smoothing it out. Cover with plastic wrap and chill for at least 4 hours or overnight.

In a small saucepan over low heat, combine coconut, pecans, chocolate chips, cocoa powder, and milk. Stir until melted and well combined. Remove from heat and cool.

Once the cheesecake is set, spread the coconut-pecan topping evenly over the surface.

Carefully remove the sides of the springform pan, slice, and serve.