In a medium bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Mix until all the crumbs are uniformly moistened, resembling wet sand. Press this mixture firmly into the bottom of an 8x8-inch pan to create an even layer. Chill the crust in the refrigerator for about 30 minutes, allowing it to set and hold its shape.

Using an electric mixer, beat together softened butter and powdered sugar in a large bowl until the texture is light and fluffy, approximately 2-3 minutes. Gradually add the cream cheese, mixing until smooth and well-combined.

Gently fold in the well-drained crushed pineapple to the cream cheese mixture, ensuring that the fruit is evenly distributed. Next, carefully add the whipped topping, folding it into the mixture until just combined. Be cautious not to overmix.

Remove the chilled crust from the refrigerator. Spread the pineapple filling evenly over the crust using a spatula. Smooth the top gently to create a nice finish.

Cover the assembled dessert with plastic wrap and refrigerate for at least 4 hours, though overnight is ideal. When ready to serve, remove from the fridge, garnish with extra crushed graham crackers or toasted coconut, and slice into squares. Enjoy chilled.