In a medium bowl, combine the graham cracker crumbs and melted butter. Mix until thoroughly combined. Press this mixture firmly into the bottom of a 9x13 inch baking dish to form an even crust.

In a large mixing bowl, beat the softened cream cheese and powdered sugar together until smooth and creamy.

In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture, being careful not to deflate it.

Spread half of the cream cheese mixture over the crust. Evenly distribute the drained crushed pineapple over this layer.

Carefully spread the remaining cream cheese mixture over the pineapple layer for the final touch.

Top off your dessert with pineapple rings and fresh raspberries, then dollop some whipped cream around the edges.

Refrigerate for at least 4 hours, or until set.

Cut into squares and serve chilled for a delightful tropical treat!