Preheat your oven to 350°F (175°C). In a large bowl, mix together graham cracker crumbs, unsweetened shredded coconut, melted unsalted butter until it resembles damp sand. Press into a lined 9x9 inch baking pan. Bake for about 10 minutes until slightly golden, then cool completely.

In a mixing bowl, beat cream cheese, powdered sugar, and vanilla extract until smooth and fluffy, about 2-3 minutes. Spread over the cooled crust and chill in the refrigerator for about 15 minutes.

In a saucepan, melt together unsalted butter and brown sugar over medium heat, stirring continuously until thickened and shiny, about 3-4 minutes. Let cool slightly then pour over the cream cheese filling.

Sprinkle chocolate-covered toffee bits over the toffee layer while still warm and press down gently. Cover with plastic wrap and refrigerate for a minimum of 4 hours or overnight.

Slice into bars using a sharp knife dipped in hot water for clean edges. Serve chilled or at room temperature, optionally sprinkling with flaky sea salt.