Preheat your oven to 350°F (175°C).

In a mixing bowl, combine graham cracker crumbs and melted butter until it resembles wet sand. Pour into a 9-inch springform pan, pressing firmly to create an even layer. Bake for about 10 minutes until lightly golden brown, then cool completely.

In a separate bowl, beat cream cheese until creamy and smooth, about 2 minutes. Gradually add granulated sugar, and beat until fluffy, about 2-3 minutes.

With the mixer on low speed, gradually add milk, mixing until blended. Add instant vanilla pudding mix and beat on medium speed for about 2 minutes until thickened.

Gently fold in whipped topping, then add sliced bananas, stirring carefully to preserve their shape. Reserve a few banana slices for garnishing.

Pour the banana cheesecake filling into the cooled graham cracker crust, smoothing the top. Cover with plastic wrap and refrigerate for at least 4 to 6 hours, preferably overnight.

After chilling, remove from the springform pan. Garnish with additional whipped topping and reserved banana slices. Serve chilled.