• Preheat oven to 300F.
• For the crust: Melt the butter in the microwave in a medium, microwave-safe bowl. Add graham cracker crumbs to the melted butter and stir until combined.
• Measure 3/4 of the crumb mixture and press it firmly into the bottom of a small baking dish (whatever you have). Bake crumb mixture for about 8 minutes and then allow to cool completely.

For the filling:

• In a stand mixer (or using an electric mixer), beat the cream cheese and butter together until creamy.
• If using a stand mixer, turn it down to low and add the powdered sugar slowly until it is all incorporated and smooth. Add in the pineapple and give it a good stir. Spread the cream cheese mixture over the baked and cooled graham cracker crust.
• Using an electric mixer or by hand with a whisk whip the heavy cream until it becomes stiff. Spread whipped cream over the cream cheese layer. Sprinkle the remaining graham cracker crumb mixture on the top. Cover with plastic wrap.
• Refrigerate for about 2 hours before slicing and serving.