In a mixing bowl, combine the crushed graham crackers, sugar, and melted butter. Stir until it resembles beach sand and press this mixture into the bottom of a 9-inch pie dish to form your crust.

In a separate bowl, blend the softened cream cheese, powdered sugar, and vanilla extract until smooth.

Gently fold the drained crushed pineapple into the cream cheese mixture.

In another bowl, whip the heavy cream until stiff peaks form. Fold the whipped cream into the pineapple mixture gently.

Pour the creamy filling over your crust, spreading it evenly.

Cover with plastic wrap and let it chill in the refrigerator for at least 4 hours, preferably overnight.

When ready to serve, slice and enjoy, topped with fresh pineapple pieces or a dollop of whipped cream.