In a medium bowl, combine crushed graham crackers, granulated sugar, and melted butter using a fork until the mixture resembles wet sand. Firmly press the crust mixture into the bottom of a 9x9 baking dish, creating an even layer. Chill in the refrigerator for about 10 minutes.

In a large mixing bowl, beat the softened cream cheese with powdered sugar using an electric mixer until smooth and free of lumps, about 2-3 minutes. Gently fold in the whipped topping with a spatula until well integrated.

Fold in the drained crushed pineapple into the cream cheese mixture carefully. Ensure even distribution of pineapple for tropical flavor and texture.

Spread the creamy filling evenly over the chilled graham cracker crust with a spatula, creating an even layer.

Sprinkle shredded coconut and diced pineapple evenly on top. Cover with plastic wrap and refrigerate for at least 30 minutes.