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Preheat the oven to 350°F (175°C). Grease or line a 9x13-inch baking dish.
In a mixing bowl, combine graham cracker crumbs, melted butter, and granulated sugar. Press firmly into the bottom of the baking dish to form a crust. Bake for 10 minutes, then cool completely.
In a medium saucepan, whisk together sugar, cornstarch, and salt. Gradually add milk, whisking to prevent lumps. Cook over medium heat, whisking constantly, until thickened and bubbling.
In a separate bowl, whisk egg yolks. Slowly add about 1 cup of the hot milk mixture to the yolks while whisking (to temper). Return the tempered yolk mixture to the saucepan.
Continue cooking the filling for 2 more minutes, stirring constantly. Remove from heat and stir in butter, vanilla, and shredded coconut. Let the filling cool slightly, then pour over the cooled crust. Smooth the top and refrigerate for at least 4 hours or until set.
Whip the heavy cream with powdered sugar and vanilla until stiff peaks form. Spread whipped cream over the chilled coconut filling.
Top with toasted coconut, pastel candy eggs, and sprinkles for a festive finish.
Cut into bars before serving.