In a medium bowl, combine graham cracker crumbs, melted butter, and sugar. Press the mixture into the bottom of a 9x9-inch pan to form the crust.
In a large bowl, beat the cream cheese until smooth. Add powdered sugar and mix well.
Fold in the whipped topping and drained crushed pineapple.
Spread the cheesecake mixture evenly over the crust. Chill in the refrigerator for at least 4 hours or until firm.
Top with pineapple chunks before serving. Enjoy!