Preheat your oven to 350°F (175°C). In a medium bowl, combine the graham cracker crumbs, melted unsalted butter, and sugar until well mixed. Press the mixture into the bottom of a 9-inch springform pan. Bake for 8-10 minutes until lightly golden, then cool completely.

Lower the oven temperature to 325°F (163°C). Beat the cream cheese and sugar until smooth. Add the eggs one at a time, then mix in the vanilla extract and mashed bananas. Pour over the crust.

Bake for 50-60 minutes until edges are set and the center is slightly jiggly. Turn off the oven and crack the door slightly, allowing it to cool for about an hour.

Transfer to the refrigerator and chill for at least 4 hours, preferably overnight.

For the topping, whisk instant banana pudding mix and cold milk until thick. Spread evenly over the cheesecake.

Gently spread whipped cream on top of the banana pudding layer. Garnish with banana slices and crushed graham crackers.

Slice with a warm knife and serve chilled.