In a mixing bowl, combine the graham cracker crumbs and granulated sugar. Mix well to combine.

Pour the melted butter into the crumb mixture and stir until the crumbs are evenly coated and resemble wet sand.

Press the mixture firmly into the bottom of a 9-inch springform pan to form an even layer. Use the back of a measuring cup to pack it tightly.

Place the crust in the refrigerator to set while you prepare the filling.

In a small bowl, sprinkle the gelatin over the water and let it sit for about 5 minutes to bloom.

In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.

Add the granulated sugar and vanilla extract to the cream cheese, and beat until well combined.

In a separate bowl, whip the heavy cream until stiff peaks form. This will add lightness to the cheesecake.

Gently fold the whipped cream into the cream cheese mixture using a rubber spatula, being careful not to deflate the whipped cream.

In a microwave or on the stove, gently heat the bloomed gelatin until it is fully dissolved (about 10-15 seconds in the microwave should suffice).

Add the dissolved gelatin to the cream cheese mixture and mix until fully incorporated.

Fold in the crushed pineapple until evenly distributed throughout the filling.

Pour the cheesecake filling into the prepared crust and smooth the top with a spatula.

Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, or until set.

Once the cheesecake is set, carefully remove the sides of the springform pan.

Top with whipped cream and garnish with pineapple chunks before slicing.

Serve chilled and enjoy your delicious no-bake pineapple cheesecake!