In a mixing bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Mix until well combined.

Press the mixture into the bottom of a 9x9 inch baking dish to form an even crust.

In a large mixing bowl, beat the softened cream cheese and powdered sugar until smooth.

Fold in the whipped topping, crushed pineapple, and coconut cream until well combined.

Spread the filling evenly over the prepared crust in the baking dish.

Refrigerate for at least 1 hour to set.

Once set, spread the additional whipped topping over the filling.

Sprinkle with toasted coconut flakes and garnish with maraschino cherries.