FOR GRAHAM CRACKER CRUST: Move oven rack to middle position and preheat oven to 350 degrees F.
In medium bowl combine crumbs, coconut, sugar, and butter. Use your hands to mix evenly until mixture resembles wet sand. Press crumbs into bottom and up sides of 9.5-inch deep-dish pie plate. Bake 10-12 minutes, or until edges start to turn golden brown. Move crust to wire rack to cool while you make key lime filling; keep oven on.
FOR KEY LIME PIE FILLING: In medium bowl whisk together sweetened condensed milk, egg yolks, and lime juice until smooth. Pour mixture into baked graham cracker crust. Bake 30-35 minutes, or until pie jiggles slightly. Turn off oven and leave pie in for another 5 minutes. Move pie to wire rack and cool completely, about 2-3 hours.
FOR WHIPPED CREAM TOPPING: In bowl of stand mixer fitted with whisk attachment, add heavy cream and powdered sugar. Beat mixture until stiff peaks form. Cut cream cheese into 8 pieces and set mixer to low. Slowly add cream cheese, piece by piece, and mix until fully incorporated.
TO FINISH PIE: Spread whipped cream evenly over pie, you can even pipe rosettes with a Wilton 1M tip. Garnish with toasted coconut and lime slices (optional). Chill until ready to serve.