In a medium bowl, mix graham cracker crumbs and melted butter until combined. Press into the bottom of a 9-inch springform pan to form the crust. Chill in the refrigerator for 10 minutes.
In a large bowl, beat the softened cream cheese, sugar, and vanilla extract until smooth and creamy.
In a small saucepan, sprinkle the unflavored gelatin over cold water and let it stand for 1 minute. Heat over low heat, stirring until the gelatin dissolves completely. Let it cool slightly.
Gradually add the gelatin mixture to the cream cheese mixture, beating continuously until well blended.
Fold in the whipped cream and crushed pineapple into the cream cheese mixture until evenly distributed.
Pour the mixture over the prepared crust, spreading it evenly.
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