In an 8-inch square or round baking dish, combine graham cracker crumbs and melted unsalted butter. Mix until evenly coated, then press the mixture into the bottom of the dish.

Refrigerate for about 30 minutes to allow the crust to set.

In a medium bowl, cream together softened butter and powdered sugar until smooth and fluffy. Add the raw egg and vanilla extract, continuing to mix until well combined.

Spread the cream filling over the chilled graham cracker crust, smoothing the top with a spatula.

Whip the heavy whipping cream until thick peaks form, approximately 3-5 minutes. Fold in the drained crushed pineapple.

Spread the topping over the cream filling, sprinkle with remaining graham cracker crumbs, cover with plastic wrap, and refrigerate for at least 5 hours.

Slice the dessert into squares, garnish with fresh pineapple or mint, and serve chilled.