In a medium bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Stir until the mixture resembles damp sand.

Press the mixture firmly into the bottom of a 9-inch springform pan.

In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy, about 2-3 minutes.

Gradually add the powdered sugar and vanilla extract to the cream cheese. Mix until well incorporated and fluffy.

Add the mashed bananas and banana pudding mix to the cream cheese mixture. Blend until smooth and creamy.

Gently fold in the whipped heavy cream using a spatula.

Pour the cheesecake filling over the prepared crust in the springform pan and spread it evenly.

Cover the pan with plastic wrap and refrigerate for at least 4 hours, or until set.

Once set, top with sliced bananas and dollops of whipped cream.

Carefully remove the sides of the springform pan, slice the cheesecake, and serve it chilled.