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

In a large mixing bowl, beat the softened cream cheese until smooth. Gradually add in the granulated sugar and powdered sugar. Mix well until combined.

Add the drained crushed pineapple and pineapple extract to the cream cheese mixture. Fold in one container of Cool Whip until smooth and creamy.

Spread the creamy pineapple filling evenly over the crust in your prepared dish.

Top the filling with the remaining Cool Whip, spreading it evenly to cover the entire surface. Sprinkle the toasted coconut and arrange the pineapple chunks on top. If desired, add a few drops of yellow gel food coloring for a festive look.

Cover and refrigerate for at least three hours or overnight to allow the flavors to meld.