Preheat your oven to 350°F (175°C). In a mixing bowl, combine graham cracker crumbs with melted butter and sugar until well blended. Press this mixture evenly into the bottom of a greased 9x9-inch baking dish. Bake for 10 minutes until golden.

In a saucepan, whisk together coconut milk, granulated sugar, cornstarch, and vanilla extract over medium heat. Stir constantly until the mixture thickens and bubbles, which typically takes about 5-7 minutes.

Once thickened, pour the coconut cream mixture over the baked crust, smoothing the top with a spatula. Allow it to cool at room temperature, then refrigerate for at least 4 hours or until set.

Once the bars have set, spread homemade whipped cream over the coconut layer, and top with toasted coconut flakes.

If desired, melt semi-sweet chocolate and drizzle over the whipped cream topping before cutting into squares for serving.