In a medium bowl, combine the graham cracker crumbs, melted butter, and sugar. Mix until the crumbs are evenly moistened. Firmly press the mixture into the bottom of a 9×13 inch pan. Chill in the refrigerator for about 10-15 minutes.

In a large mixing bowl, beat softened cream cheese until smooth. Add powdered sugar and mix until well combined. Gradually mix in the coconut cream until fluffy. Gently fold in the shredded coconut with a spatula and spread this layer evenly over the chilled crust. Return to the refrigerator for at least 20 minutes.

In another bowl, whisk together the vanilla pudding mix and cold milk until thickened (about 2 minutes). Gently fold in the pineapple chunks, ensuring they are evenly coated, then carefully spread this layer over the coconut layer in the pan.

In a cold mixing bowl, beat the heavy whipping cream with powdered sugar and vanilla extract until stiff peaks form (about 3-5 minutes). Gently spread the whipped cream over the pineapple layer to cover completely.

Preheat your oven to 350°F (175°C). Spread the shredded coconut evenly on a baking sheet and toast for 5 to 7 minutes, stirring once, until golden brown. Allow to cool, then sprinkle over the whipped cream layer.