Combine the sugar and graham cracker crumbs to make the crust. Mix in the melted butter well. Press mixture into an 8 by 8 or 9 by 9 inch pan.
For the filling, combine the softened cream cheese and confectioners' sugar in a big bowl and mix until completely smooth.
Add the whipped topping and beat until fluffy. After the pineapple has drained, fold it in.
Distribute the filling over the crust. Garnish with chopped pineapple and a dusting of coconut.
Allow to chill for at least four hours, ideally all night.
