Begin by preheating your oven to 350 degrees F. Line 2 muffin tins with paper cupcake liners and set aside.
Using an electric mixer, in a large bowl combine the cake mix, pineapple juice, melted butter, egg whites, egg, and crushed pineapple. Beat for about 2 minutes or until combined.
Portion the batter into prepared muffin pans filling each cupcake liner about 3/4ths of the way full. Bake for 10-12 minutes or until a toothpick inserted near the center comes out clean. Allow the cakes to cool completely.
In the meantime, prepare your frosting.
Beat the cream cheese and butter at medium speed with an electric mixer until creamy. Add the milk and vanilla, beating well. Gradually add the powdered sugar, mixing until smooth. Stir in the coconut.
Frost the cooled cakes with the coconut frosting and then dip the frosted cupcakes into the graham cracker crumbs to create the look of sand. Top with a flamingo pick and enjoy!