Line a 9x13-inch baking dish with aluminum foil, with ends of foil extending over the side.
In a mixing bowl, combined graham crumbs, sugar, and butter until all crumbs are moistened. Press into the bottom of the prepared pan, making sure to go all the way to the edge.
To make the filled, stir together sweetened condensed milk, crushed pineapple, cherries, coconut, and pecans until combined. Gently fold in Cool Whip, trying not to deflate it too much.
Spoon the mixture into the graham cracker crust and spread to smooth the top.
Refrigerate for at least 4 hours (overnight is best) until it is set. Slice and serve with whipped cream and a cherry on top.