For the Crust:

1. Prepare the crust:
   • In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Stir until everything is evenly combined.
2. Press into the pan:
   • Press the mixture firmly into the bottom of a 9-inch pie pan. Use the back of a spoon to evenly distribute and compact the crumbs. Place the crust in the fridge to chill while you prepare the filling.

For the Filling:

1. Mix the cream cheese:
   • In a large bowl, beat the softened cream cheese and powdered sugar together until smooth and creamy.
2. Add heavy cream and condensed milk:
   • Add the heavy cream, sweetened condensed milk, and vanilla extract to the cream cheese mixture. Beat on medium speed until smooth and thickened.
3. Incorporate the add-ins:
   • Gently fold in the drained crushed pineapple, chopped pecans, and shredded coconut until evenly combined.
4. Fill the crust:
   • Pour the creamy filling into the prepared graham cracker crust. Use a spatula to spread it evenly and smooth the top.
5. Chill:
   • Refrigerate the pie for at least 4 hours, or until it is firm and set.

For the Topping (optional):

1. Top the pie:
   • Before serving, you can top the pie with extra chopped pecans, whipped cream, or a drizzle of caramel sauce if desired.