Preheat oven to 350°F (175°C). Mix graham cracker crumbs, melted butter, and ¼ cup sugar in a bowl until crumbly. Press the mixture firmly into the bottom of a springform pan and bake for about 10 minutes until golden. Let it cool.

In a separate bowl, beat softened cream cheese until smooth. Gradually add the remaining sugar while mixing until lump-free.

Stir in sour cream and vanilla extract until creamy.

Gently fold in drained pineapple chunks. Prepare gelatin according to package instructions and mix into the filling.

Pour the filling over the cooled crust and smooth out the top. Cover with plastic wrap and refrigerate for at least 4 hours or overnight to set.