Place softened cream cheese, sugar, vanilla extract, and pineapple juice if using, in a large mixing bowl. Use an electric hand mixer to blend until well combined and creamy.
Then, add cool whip and pineapple to the cream cheese mixture. Fold in until well incorporated.
Spoon into prepared graham cracker pie crust and smooth the top.
Cover loosely and place in the refrigerator for 2 to 4 hours or until well chilled.
The last step is adding some extra whipped cream by the spoonful, or pipe it on top of the pie. You can also add a piece of fresh or canned pineapple, some crumbs from crushed graham crackers, and a maraschino cherry for a cute decoration.
Notes
To make ahead of time: store in the refrigerator covered, up to a day ahead.
Store any leftovers in the refrigerator covered for 3 or 4 days. Some liquid may seep through