In a medium bowl, combine graham cracker crumbs, melted butter, and granulated sugar until the mixture resembles wet sand.

Press the crumb mixture firmly into the bottom and 1 inch up the sides of a 9-inch springform pan.

Place the crust in the refrigerator to set while preparing the filling.

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

Stir in the vanilla extract and the thoroughly drained crushed pineapple.

Gently fold in the whipped topping using a spatula until the mixture is uniform and light.

Spread the cheesecake filling evenly over the chilled graham cracker crust and smooth the top with an offset spatula.

Cover and refrigerate for at least 4 hours, or until the filling is firm and set, before slicing and serving.