In a mixing bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix until well combined, then press the mixture into the bottom of a 9-inch springform pan.

In a large bowl, beat the softened cream cheese until it’s smooth and creamy. Gradually add the powdered sugar and vanilla extract, mixing until well blended.

In another bowl, whip the heavy cream until stiff peaks form, then gently fold it into the cream cheese mixture.

Spread half of the cheesecake filling over the crust. Layer the sliced bananas and crushed pineapple, then pour the remaining cheesecake filling on top.

Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, or overnight.

Release the cheesecake from the springform pan. Top with whipped cream, chocolate syrup, remaining banana slices, and maraschino cherries before serving.