Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.

In a large mixing bowl, combine broken mini pretzels, melted unsalted butter, and 1/4 cup of granulated sugar. Stir until coated, then spread on the baking sheet. Bake for 8-10 minutes, then let cool.

In a separate bowl, beat room-temperature cream cheese until fluffy. Gradually add the remaining sugar and a splash of vanilla extract, mixing well.

Drain the crushed pineapple using a fine-mesh strainer and let sit for at least 15 minutes.

Gently fold the drained pineapple into the creamy mixture, then add the whipped topping and fold until light and fluffy.

Break the cooled pretzels into clusters and fold 3/4 into the creamy mixture, reserving the rest for topping.

Cover with plastic wrap and refrigerate for at least 2 hours or overnight.

Just before serving, give the salad a gentle stir and top with reserved pretzel clusters.