Grab a medium sized bowl and mix the graham cracker crumbs, sugar, and melted butter. I like to combine using a fork. Once the mixture is combined well, press lightly into the bottom and up the sides of a 9-inch pie plate. After the bottom and sides are covered, place the dish in the fridge so that it can chill.
Start whipping the heavy cream until peaks begin to form. Once the peaks start, add the powdered sugar and continue to whip until you achieve stiff peaks. I've found that this works better if I've chilled the heaving cream as well as the beaters and the bowl beforehand. Once you get the stiff peaks, set the whipped cream to the side.
Open up and drain the crushed pineapple can by using a sieve or some sort of straining method. Set it aside.
Next, you're going to beat the cream cheese until it's nice and smooth and without any lumps. Once the smooth texture is achieved, add in the rum extract and the sugar.
Stir in the pineapple that you drained as well as the coconut. Carefully grab and fold in the whipped cream after that.
Once everything is mixed together well, pour the creamy mixture into the pie crust and then place it back in the fridge to chill. Give it at least 3 hours to cool and it will be ready to cut and serve. Top with toasted coconut,