In a large mixing bowl, combine the crushed pineapple, cream cheese, and sugar. Use an electric mixer on medium speed to blend until smooth and creamy, about 2-3 minutes.

Gently fold in the whipped cream with a spatula until fully incorporated, being careful not to deflate the mixture.

In another bowl, mix together the graham cracker crumbs and melted butter until evenly coated.

Press the graham cracker mixture firmly into the bottom of a pie dish to form an even layer.

Pour the cream cheese filling over the prepared crust, spreading it into an even layer.

Cover the pie dish with plastic wrap and refrigerate for at least 4 hours, or until set.