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Preheat oven to 350°F (175°C).
Mix crushed graham crackers with melted butter, then press firmly into the bottom of a baking dish to form the crust.
Bake the crust for 8–10 minutes, then let it cool completely.
In a bowl, beat cream cheese, powdered sugar, and vanilla until smooth and creamy.
Fold in whipped topping, then spread the mixture evenly over the cooled crust.
Top with drained crushed pineapple and sprinkle with shredded coconut.
Refrigerate for at least 3–4 hours (or overnight) until set.
Garnish with nuts or toasted coconut before serving. Enjoy your creamy tropical dessert!