• Spray a 10x15-inch baking dish with nonstick cooking spray.

Crust/Topping

• To a medium bowl, add the crushed graham crackers. Pour in melted butter and using a fork, combine the graham cracker crumbs and butter completely. Make sure every crumb is coated in butter. Set aside.

Filling

• Using a hand-held mixer, mix the cream cheese and butter in a large bowl until creamy.
• Add confectioners' sugar and mix again until fully combined.
• Add in the crushed pineapple and whipped cream. Using a spatula, gently mix until fully incorporated.

Assembly

• To the prepared baking dish, add 3 cups of graham cracker crumbs. (You should have 1 cup remaining.) Press until flat and even.
• Pour the filling onto the crust and spread in an even layer.
• Sprinkle the remaining graham cracker crumbs over top.
• Refrigerate for at least 2 hours, preferably overnight.
• Serve chilled.