Pina Colada Pie

In a medium sized bowl, mix together with a fork the graham crumbs, melted butter, and sugar.
Next, pour the graham crumb mixture into a 9 inch pie plate. Press the mixture into the bottom of the pan and up the sides, then place it in the fridge to chill.
In a separate bowl, whip the heavy cream with a mixer until soft peaks begin to form, then add the powdered sugar to the cream. Continue mixing until the peaks are stiff. You’ll find the mixture easier to work with if you chill the bowl, cream and beaters. When finished, set the whipped cream aside.
Pour the crushed pineapple into a sieve and press down to drain the juice, then set it aside.
In a different bowl, use the hand mixer to beat the softened cream cheese until it’s smooth and creamy. Once smooth, add the sugar and rum extract and continue to beat the cream cheese mixture.
To the cream cheese mixture, fold in the drained pineapple and coconut. Once combined, gently fold in the whipped cream.
Pour this finished mixture into the graham cracker pie crust, then let it chill for at least 3 hours. After three hours, add your toppings and serve.