Preheat the oven to 325°F.
Lightly spray an 8x8 baking dish (metal or glass is fine).
In a small bowl combine the 1 ¾ cups of crushed graham crackers, 1 stick plus 1 tablespoon of melted butter and 1 tablespoon of sugar.
Press the graham cracker mixture in the bottom of the baking dish.
Bake for 10 minutes. Allow the crust to completely cool.
Using either a stand mixer or a handheld mixer, cream together the softened butter, cream cheese and vanilla. Carefully add the powdered sugar a ½ cup at a time. Mix until the cream cheese mixture is smooth.
Evenly spread the cream cheese filling over the completely cooled crust.
Using the same bowl as the one used for the filling, gently fold the pineapple into the whipped topping.
Gently spread the whipped topping over the cream cheese layer.
Add the additional 1 tablespoon of crushed graham crackers to the top as garnish.
Place the baking dish in the refrigerator for 4 hours to ensure the dessert is properly set.
Keep refrigerated until serving.
Store in an airtight container in the refrigerator.