Preheat the oven to 300°F/150°C.
In a bowl, combine graham cracker crumbs with melted butter, sugar and salt.
Press only 2 cups (NOT ALL) of the mixture into a 9x9 inch pan. And bake for 10 minutes. Remove from the oven, and allow to cool completely.
In a mixing bowl, combine cream cheese with softened butter and with a hand mixer beat until smooth and creamy. Add the vanilla extract and powdered sugar, and mix on LOW speed to avoid a sugar storm, until the sugar is well incorporated.
Fold in 2 tablespoons of the drained crushed pineapples, and spread the mixture over the cooled crust in an even layer. Smooth the top with a spatula.
Fold the remaining crushed pineapple in the whipped topping, and spread the mixture over the cream cheese layer. Smooth out with a spatula.
Sprinkle with the remaining graham cracker mixture, chill in the fridge for at least 4 hours and preferably overnight before serving.