In a medium bowl, combine the crushed graham crackers, sugar, and melted butter. Mix until well coated and crumbly.

Press the mixture firmly into the bottom of a 9-inch springform pan, ensuring an even layer. Set aside.

In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Add powdered sugar and vanilla extract; continue mixing until well combined.

In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture.

Spoon the filling over the crust and spread it evenly. Smooth the top with a spatula.

Chill in the refrigerator for at least 4 hours, or overnight for best results.

Once set, remove the cheesecake from the fridge. Sprinkle the shredded coconut and chopped pecans over the top, and drizzle with the chocolate fudge sauce.