Preheat your oven to 350°F (175°C).

In a medium bowl, mix the graham cracker crumbs, granulated sugar, and melted butter. Stir until everything is well combined.

Press about 1 tablespoon of the mixture into the bottom of each cupcake liner in a muffin tin. Bake for 8 minutes, then cool completely.

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

Add the powdered sugar and vanilla extract. Mix until well combined.

Fold in the mashed bananas and whipped topping gently until the mixture is fluffy and inviting.

Spoon the cheesecake filling over the cooled crusts, filling each to about three-quarters full.

In another bowl, whisk together the banana cream pudding mix and cold milk for about 2 minutes until it thickens slightly.

Layer a spoonful of the pudding on top of each cheesecake, smoothing it out beautifully.

Refrigerate for at least 4 hours (or overnight if you can wait!) to let the flavors meld and the cheesecakes set.

Before serving, top each cheesecake with a dollop of whipped topping, a slice of banana, and a sprinkle of crushed graham crackers, if you’re feeling fancy.