In a medium bowl, combine graham cracker crumbs, melted butter, and sugar. Press firmly into the bottom (and slightly up the sides) of the springform pan. Use the bottom of a measuring cup to compact it into a flat, even layer.

Chill the crust in the fridge while you make the filling—about 10–15 minutes. This helps it set.

In a large bowl, beat the softened cream cheese on medium speed until smooth and free of lumps (about 2–3 minutes).

Add powdered sugar and vanilla, mixing until smooth.

In a separate chilled bowl, whip the heavy cream to stiff peaks. If you’re using whipped topping, fold that in with the whipped cream for extra lightness.

Gently fold the whipped cream into the cream cheese mixture until combined and airy.

Drain the crushed pineapple very well (use a fine sieve or press with a spoon) so your filling doesn’t become watery. Fold the pineapple and lemon juice into the cream mixture. Taste and adjust the lemon if you want a brighter pop.

Spoon the pineapple‑cream mixture over the chilled crust and smooth the top with a spatula.

Cover with plastic wrap and chill for at least 4 hours, ideally overnight. The chilling time lets the filling set into a sliceable cheesecake without baking.

Before serving, top with pineapple chunks, toasted coconut, or maraschino cherries.

Release the springform, slice with a hot, clean knife between cuts for neat slices, and serve chilled.