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Preheat oven to 325°. Grease a 9" square baking pan with cooking spray and line pan with parchment, leaving an overhang on 2 opposite sides. Grease parchment with cooking spray.
In medium bowl, combine graham cracker crumbs, coconut, butter, granulated sugar, and salt. Transfer to prepared pan and gently press into an even layer.
Bake crust until lightly golden brown, 10 to 12 minutes. Transfer to a wire rack and let cool.
In a large bowl, using a handheld mixer on medium-high speed, beat cream cheese and granulated sugar until light and fluffy, about 2 minutes. Beat in eggs, coconut cream, Key lime juice, coconut extract, and salt until smooth. Pour filling into crust.
Bake cheesecake until just set, 40 to 45 minutes. Let cool completely in pan. Cover with plastic wrap and refrigerate until chilled, about 2 hours.
Using parchment overhang, lift cheesecake from pan and transfer to a cutting board. Slice into bars.
Top with whipped cream, coconut, lime zest, and lime wheels. Serve chilled.