Step 1: Prepare the Crust. In a medium bowl, combine graham cracker crumbs and melted butter until well mixed. Press firmly into the bottom of a 9x13 inch baking dish. Place in the refrigerator to chill while preparing the next layers, about 15 minutes.
Step 2: Make the Cream Cheese Layer. In a large mixing bowl, beat softened cream cheese, granulated sugar, and 1 teaspoon of vanilla extract until smooth and creamy. Spread this mixture evenly over the chilled graham cracker crust.
Step 3: Create the Pudding Layer. In another large bowl, whisk together the instant vanilla pudding mix and the sweetened condensed milk until well combined and slightly thickened. Gently fold in the thoroughly drained crushed pineapple.
Step 4: Assemble the Middle Layers. Carefully spread the pineapple pudding mixture over the cream cheese layer in the baking dish. Arrange the sliced fresh strawberries evenly over the pudding layer.
Step 5: Add the Topping. Carefully spread the thawed whipped topping over the strawberry layer, ensuring it covers the entire cake. You can create decorative swirls with a spoon or spatula.
Step 6: Chill Thoroughly. Cover the dish loosely with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow all layers to set completely and flavors to meld.
Step 7: Garnish and Serve. Before serving, you can add extra fresh strawberry slices, a sprinkle of toasted coconut flakes, or a drizzle of chocolate syrup for extra flair. Slice and enjoy your tropical treat!