Step 1: In a medium bowl, mix together the graham cracker crumbs, granulated sugar, and melted butter until well combined.
Step 2: Firmly press the crumb mixture into the bottom and up the sides of a 9-inch pie pan to form the crust.
Step 3: Place the crust in the refrigerator to set while you prepare the filling.
Step 4: In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
Step 5: Gradually add the powdered sugar and vanilla extract, mixing until well combined and fluffy.
Step 6: Gently fold the well-drained crushed pineapple into the cream cheese mixture until evenly distributed.
Step 7: Carefully fold the whipped topping into the cream cheese and pineapple mixture until fully combined, creating a light and airy filling.
Step 8: Pour the cream cheese filling into the chilled graham cracker crust, spreading it evenly with a spatula.
Step 9: Cover the pie with plastic wrap and refrigerate for at least 4 hours, or overnight, to allow the filling to set.
Step 10: Before serving, garnish with fresh pineapple slices or cherries if desired. Slice and serve chilled.