In a large mixing bowl, beat the cream cheese and 2 tablespoons granulated sugar together on high speed until completely combined. Stir in the milk on medium-low speed, until completely combined. Stir in the pudding mix and mix on medium-low speed until thickened.
Fold in the non-dairy whipped topping, marshmallows and pineapple until combined.
Pour the mixture into the prepared graham cracker pie crust. Refrigerate for at least 4 hours.
Top with maraschino cherries for garnish before serving, if desired.