In a mixing bowl, combine the graham cracker crumbs and melted butter until the mixture resembles wet sand. Press it firmly into the bottom of a 9-inch springform pan.

Beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 2 to 3 minutes.

Gradually incorporate powdered sugar, heavy whipping cream, orange juice, vanilla extract, and crushed pineapple into the cream cheese. Blend until fully combined and creamy.

Pour the filling over the crust in the springform pan and smooth the top with a spatula.

Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, or until set.

Remove from the pan, garnish with fresh orange and pineapple slices, slice, and serve.