In a medium bowl, combine graham cracker crumbs with melted butter, mixing until well blended. Press this mixture firmly into the bottom of a greased 9x9-inch baking dish.

In a large mixing bowl, gently fold together the drained crushed pineapple, shredded coconut, sweetened condensed milk, and whipped cream until creamy.

Pour the pineapple coconut filling over the prepared crust, ensuring it spreads evenly. Use a spatula to smooth the top.

Cover the baking dish with plastic wrap and place it in the refrigerator. Allow the bars to chill for at least 2 hours until set.

Remove the bars from the refrigerator and cut them into squares or rectangles. Optionally, garnish with extra shredded coconut or fresh pineapple slices before serving.