In a microwave-safe bowl, melt the butter. Then stir in the graham cracker crumbs until well combined.

Pour into the pie plate and press the mixture evenly into the bottom of the 9×13 dish. Chill the crust in the refrigerator for 10 minutes.

Use the mixer to beat the softened cream cheese and softened butter together until the mixture is smooth and creamy.

Gently fold in the drained crushed pineapple.

Then gently fold in the Cool Whip until the mixture is light and fluffy.

Spread the pineapple filling evenly over the graham cracker crust. Top with additional crushed graham crackers.

Cover and chill for at least 4 hours or until ready to serve.