1. Prepare the Crust:

1. Combine the crushed graham crackers and melted butter in a bowl, mix until the texture resembles wet sand, then press the mixture into the bottom of a 9-inch springform pan to form the crust.
2. In a large mixing bowl, beat the cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
3. In a separate bowl, whip the heavy cream until stiff peaks form, then gently fold the whipped cream and crushed pineapple into the cream cheese mixture using a spatula. Spread the mousse over the crust and smooth the top. Chill in the refrigerator for at least 4 hours or until set.