Preheat your oven to 350°F (175°C) and line a 9x9 inch baking pan with parchment paper.

In a mixing bowl, combine graham cracker crumbs, melted butter, and sugar until it resembles wet sand. Press this mixture firmly into the bottom of the prepared pan and bake for 10 minutes.

In a large mixing bowl, beat the softened cream cheese and powdered sugar until smooth. Add sour cream and vanilla extract, then mix until creamy. Gently fold in the crushed pineapple.

Pour the cheesecake mix over the baked crust, spreading it evenly. Refrigerate for about 2 hours until set.

In a separate bowl, whip heavy cream until stiff peaks form. Gradually fold in sweetened whipped cream, then spread this mousse over the chilled cheesecake layer and refrigerate for another hour.

Once set, lift the bars out using the parchment paper and cut into squares. Garnish with fresh pineapple before serving.