Preheat your oven to 350°F.
In a medium bowl, combine graham cracker crumbs and melted butter. Mix until well combined.
Press the mixture firmly into the bottom of a 9x9-inch baking dish to form the crust.
Bake for 10 minutes, then remove from the oven and let it cool completely.
In a large mixing bowl, beat the softened cream cheese and powdered sugar together until smooth and creamy.
Gently fold in half of the whipped topping until well combined. Spread this mixture evenly over the cooled crust.
In another bowl, combine the coconut cream, shredded coconut, and vanilla extract. Spread this mixture over the cream cheese layer.
In a separate bowl, whip the heavy cream and granulated sugar until stiff peaks form.
Fold in the remaining whipped topping until well combined. Spread this over the coconut layer.
Cover the dish with plastic wrap and refrigerate for at least 4 hours or overnight to allow the layers to set properly.
Before serving, garnish with additional shredded coconut if desired.