In a medium bowl, combine the graham cracker crumbs with melted unsalted butter, mixing until evenly coated. Press this mixture firmly into the bottom of an 8x8 or 9x9-inch baking dish to create a solid crust. Chill for about 30 minutes.

In a large mixing bowl, beat together softened cream cheese and 1 cup of powdered sugar until smooth, around 2-3 minutes.

In another bowl, whip heavy cream with remaining powdered sugar and vanilla extract on high speed until stiff peaks form, about 3-5 minutes.

Carefully fold whipped cream into the cream cheese mixture until well combined.

Gently fold in the well-drained crushed pineapple into the creamy mixture.

Spoon the pineapple cream mixture onto the chilled graham cracker crust, smoothing it out evenly. Optionally, sprinkle with additional crumbs.

Cover with plastic wrap or foil and chill in the refrigerator for at least 4 hours or overnight.

Once chilled, cut into squares and serve cold, garnishing with fresh pineapple slices and mint leaves if desired.