Preheat your oven to 325°F (163°C). In a large mixing bowl, combine graham cracker crumbs with melted unsalted butter, stirring until blended. Press this mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then let it cool.

In a spacious bowl, beat room temperature cream cheese with granulated sugar until smooth. Add vanilla extract, mixing thoroughly. Gradually incorporate eggs, one at a time. Gently fold in mashed bananas and dark vanilla extract until well combined.

Pour the creamy filling over the cooled graham cracker crust. Bake for 50-60 minutes, or until the center is slightly jiggly but set around the edges. Let it cool at room temperature for about an hour.

Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, preferably overnight, until it feels firm to the touch.

In a mixing bowl, combine heavy cream, powdered sugar, and cinnamon. Whip the mixture on medium speed until soft peaks form.

Once chilled, remove the cheesecake from the springform pan. Spread the whipped cream generously over the top and garnish with sliced bananas.