In a medium bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Mix until the crumbs are well coated and the mixture resembles wet sand.

Press the mixture firmly into the bottom and up the sides of a 9-inch pie plate. Use the back of a measuring cup to ensure it’s compact and even.

Refrigerate the crust while you prepare the filling.

In a large bowl, beat the softened cream cheese with an electric mixer until smooth.

Gradually add the powdered sugar, mixing until fully incorporated and creamy.

Stir in the vanilla extract, mixing until well combined.

Gently fold in the whipped topping until the mixture is light and fluffy.

Carefully fold in the drained crushed pineapple and chopped nuts into the cream cheese mixture, ensuring an even distribution without deflating the whipped topping.

Pour the filling into the chilled graham cracker crust. Use a spatula to spread it evenly across the crust, smoothing the top.

Once filled, cover the pie with plastic wrap and refrigerate for at least 4 hours, or until set.

Before serving, garnish with maraschino cherries if desired. Slice into wedges and enjoy the sweet, creamy taste of Classic Millionaire Pie.