Mix graham cracker crumbs, shredded coconut, and melted butter until combined. Press into the bottom of a springform pan and set aside.
In a large bowl, beat cream cheese until smooth. Add powdered sugar, vanilla, and coconut extract. Beat until fluffy.
Fold in the whipped cream gently until no streaks remain.
Pour filling over the crust and spread evenly. Refrigerate at least 4 hours or overnight until firm.
Top with toasted coconut before serving.