Combine graham cracker crumbs, melted unsalted butter, and granulated sugar in a mixing bowl. Mix until well-coated and resembles wet sand. Press mixture into the bottom of a 9-inch springform pan and refrigerate for 30 minutes to set.

Beat softened cream cheese and granulated sugar in a large bowl until smooth and creamy. Gradually mix in coconut cream and vanilla extract. Set aside.

In a separate chilled bowl, whip the cream on high speed until soft peaks form. Fold the whipped cream into the cream cheese mixture until well combined.

Dissolve gelatin in warm water, ensuring it's completely dissolved. Allow it to cool slightly before folding it into the filling mixture.

Pour half of the filling over the crust and smooth it out. Refrigerate for 2 hours until set.

Blend remaining filling with well-drained crushed pineapple. Pour over the first layer in the springform pan. Refrigerate for 4 hours or overnight until fully set.

Carefully remove the sides of the springform pan. Top with whipped cream swirls, toasted coconut flakes, and fresh pineapple wedges. Slice with a warm knife and serve chilled.