Step 1: Prepare the Crust

1. Mix the Crust Ingredients: In a medium-sized bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Stir until the mixture resembles wet sand.
2. Press into a Pan: Firmly press the crumb mixture into the bottom of a 9-inch springform pan. Use the back of a measuring cup to create an even layer.
3. Chill the Crust: Place the crust in the refrigerator for about 10-15 minutes while you prepare the filling. This helps it firm up nicely.

Step 2: Make the Cheesecake Filling

1. Beat the Cream Cheese: In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy (about 2-3 minutes).
2. Add Sugar and Vanilla: Gradually add the powdered sugar and vanilla extract, mixing until well combined. The mixture should be creamy and sweet.
3. Whip the Cream: In a separate bowl, whip the heavy cream on high speed until soft peaks form. This is crucial for that light texture, so make sure not to overwhip!
4. Fold in the Pineapple: Gently fold the crushed pineapple (make sure it’s drained) and whipped cream into the cream cheese mixture. Be careful not to deflate the whipped cream; you want to maintain that airy texture.
5. Add Coconut (Optional): If using, fold in the shredded coconut for added flavor and texture.

Step 3: Assemble the Cheesecake

1. Spread the Filling: Spoon the cheesecake filling over the chilled crust in the springform pan. Use a spatula to smooth the top evenly.
2. Chill Again: Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, or overnight if possible. This helps the flavors meld and the cheesecake to set properly.

Step 4: Serve the Cheesecake

1. Release the Cheesecake: Once the cheesecake is set, carefully run a knife around the edge of the pan before releasing the springform.
2. Top with Whipped Cream: Garnish with additional crushed pineapple and a dollop of whipped cream.
3. Slice and Enjoy: Serve chilled and enjoy each slice of this tropical delight!