Preheat the oven to 350°F (175°C).
Prepare the graham cracker crust by mixing the crushed graham crackers with melted butter in a large bowl until well combined. Press the mixture firmly into the bottom of a 9×13-inch baking dish, creating an even layer.
Bake for about 10 minutes, or until golden and set. Remove from the oven and allow it to cool completely.
In a large bowl, beat the butter and cream cheese together using a hand mixer or stand mixer until smooth and creamy. Gradually add the confectioners’ sugar and continue mixing until light and fluffy.
Add the drained crushed pineapple and stir until evenly distributed. Gently fold in the whipped topping, being careful not to deflate the mixture. The filling should be light and airy.
Spread the filling evenly over the cooled crust and smooth the top with a spatula.
Refrigerate for at least 3 hours, or until firm and set.
Before serving, garnish with additional whipped topping or crushed graham crackers if desired. Slice into squares and serve chilled.
