Preheat your oven to 300°F (150°C).

Melt the unsalted butter in the microwave and let it cool slightly. Combine the graham cracker crumbs with the melted butter, mixing until the crumbs are evenly moistened. Firmly press 2 cups of this mixture into the bottom of a 9×9-inch square pan and bake for 8 to 10 minutes. Transfer to a wire rack to cool completely.

In a mixing bowl, beat together the softened cream cheese and butter until smooth and creamy. Gradually add the powdered sugar, one cup at a time, mixing on low speed until incorporated, then increase the speed and beat well for an additional minute. Gently fold in a heaping tablespoon of the drained pineapple.

Evenly spread the cream cheese and pineapple mixture over the cooled crust.

Fold the remaining crushed pineapple into the Cool Whip. Spread this pineapple-Whip topping mixture over the cream cheese layer. Sprinkle the reserved graham cracker crumb mixture on top.

Refrigerate the dessert for at least 4 hours or preferably overnight to set.