Prepare the filling: In a large mixing bowl, beat the softened cream cheese with the powdered sugar until smooth and creamy. You can use a hand mixer or stand mixer for this step.

1. Add whipped topping: Gently fold the whipped topping into the cream cheese mixture until fully combined, creating a fluffy filling.
2. Mix in pineapple and coconut: Stir in the drained crushed pineapple and shredded coconut. Make sure the pineapple is well-drained to avoid excess moisture in the filling.
3. Add the pecans: Fold in the chopped pecans (or walnuts). If you prefer a smoother texture, you can skip the nuts, but they add a delightful crunch that complements the creamy filling.
4. Assemble the pie: Spoon the filling into the prepared graham cracker crust. Spread it out evenly, smoothing the top with a spatula.
5. Chill the pie: Refrigerate the pie for at least 3-4 hours, or until the filling is firm and set.
6. Garnish and serve: Garnish the pie with chopped maraschino cherries (optional) or extra coconut and pecans for a decorative touch. Slice and serve chilled!