Crush the graham crackers using a rolling pin or a food processor until they reach fine crumbs. Mix these crumbs with melted butter until well combined, creating a sandy texture.

Press the mixture firmly into the bottom of a baking dish, spreading it evenly, to form a strong crust.

Combine the crushed pineapple, strawberry pie filling, and chopped thawed strawberries in a large mixing bowl. Stir gently to create a fruity mixture.

Fold in the miniature marshmallows and thawed whipped topping into the strawberry mixture.

Pour the strawberry mixture over the graham cracker crust, smoothing the top to ensure even distribution.

Refrigerate the dessert for at least one hour, allowing the flavors to meld beautifully.