Preheat your oven to 350°F (175°C).

In a mixing bowl, combine graham cracker crumbs, sugar, and melted butter until crumbly and resembling wet sand.

Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for about 10 minutes, then let it cool.

In a large bowl, beat softened cream cheese until smooth and creamy.

Add powdered sugar and vanilla extract, mixing until fully incorporated.

In another bowl, whip heavy cream until stiff peaks form. Gently fold the whipped cream into the cheesecake mixture until combined.

Spread this mixture evenly over your cooled crust.

In a medium bowl, whisk together the cold milk and instant banana pudding mix until smooth.

Allow it to sit for a couple of minutes until it thickens slightly.

Evenly layer the banana slices over the cheesecake, followed by the banana pudding.

Refrigerate the dessert for at least 4 hours or overnight to set.

When ready to serve, top generously with whipped cream and extra banana slices or crushed graham crackers for that added crunch.