Prepare the Base:

• In a medium bowl, combine graham cracker crumbs and granulated sugar.

• Stir in melted butter until the mixture resembles wet sand.

• Reserve ¼ cup of this mixture for topping.

• Press the remaining mixture firmly into a lightly greased 9-inch square pan to form an even layer.

• Refrigerate for 1 hour to set.

Prepare the Cheesecake Layer:

• In a mixing bowl, beat softened butter until creamy.

• Add cream cheese in portions, beating until smooth after each addition.

• Mix in vanilla extract.

• Gradually add sifted powdered sugar, about ½ cup at a time, beating on low speed initially, then increasing to medium-high until fully incorporated and smooth.

• Spread this mixture evenly over the chilled graham cracker base.

• Refrigerate for at least 2 hours to firm up.

Prepare the Topping:

• Ensure the crushed pineapple is very well drained to prevent excess moisture. Press it in a sieve and blot with a clean towel if necessary.

• Chill the mixing bowl and whisk attachment in the refrigerator for about 15-20 minutes before whipping the cream.

• In the chilled bowl, whip cold heavy cream until it begins to thicken.

• Add sifted powdered sugar, cream of tartar, and vanilla extract.

• Continue whipping until stiff peaks form.

• Gently fold in the well-drained crushed pineapple.

• Spread this pineapple whipped cream mixture over the chilled cheesecake layer.

• Sprinkle the reserved graham cracker mixture on top as garnish.

• Refrigerate the assembled dessert for at least 2 hours, or until set, before serving.