Combine the crushed graham crackers, melted butter, and granulated sugar in a bowl until the crumbs are evenly moistened.
Beat the softened cream cheese until smooth. Add the powdered sugar and vanilla, then mix until creamy and lump-free.
In a separate bowl, whip the cold heavy cream until soft peaks form.
Gently fold the whipped cream into the cream cheese mixture. Fold in the shredded coconut and well-drained crushed pineapple.
Prepare the topping by whipping the cold heavy cream, powdered sugar, and vanilla until medium-stiff peaks form.
Add a layer of cookie crumbs to each serving glass. Top with the pineapple coconut cheesecake filling.
Repeat the crumb and cheesecake layers until the glasses are nearly full.
Pipe or spoon whipped cream over each parfait and finish with coconut, pineapple, or your preferred garnish.
Cover and refrigerate for at least 2 hours before serving.
