Preheat the oven to 375°F. Mix together graham cracker crumbs, sugar and butter. Press into a 9-inch deep dish pie pan. Bake for 12-14 minutes until set and golden. Cool completely before filling.
Lower the oven to 350°F. Spread the pecans on a baking sheet. Toast for 6-8 minutes until golden. Set aside to cool.
In a large mixing bowl using an electric mixer, cream together cream cheese, condensed milk and pineapple juice until smooth. Add marshmallow fluff whipping just until combined.
By hand fold in the pineapple, coconut, cherries and pecans. Reserve 2 Tbsp pecans for garnish. Add 2/3 of the whipped topping. Mix well.
Spread filling into cooled crust. Cover and chill for 4 hours or overnight.
Before serving, garnish the top with the remaining whipped topping, reserved pecans and additional cherries. Store chilled.