In a mixing bowl, combine the crushed vanilla wafers with melted butter until the mixture resembles wet sand. Press the crumb mixture firmly into the bottom of each muffin cup.

In a large bowl, beat the softened cream cheese on medium speed until it’s smooth. Gradually add the sweetened condensed milk, mashed banana, and vanilla extract. Fold in the whipped topping gently.

Place a thin slice of banana on top of each crust. Fill each muffin cup with the cheesecake mixture, smoothing the tops with a spatula.

Cover with plastic wrap and refrigerate for 1-2 hours, or freeze for 30 minutes for a firmer texture.

Before serving, add a dollop of extra whipped topping on each cheesecake and top with a mini vanilla wafer and fresh banana slices.