Preheat the oven to 325°F.

In a medium bowl, combine graham cracker crumbs, melted butter, and 2 tablespoons of granulated sugar. Mix until well combined. Press the mixture firmly into the bottom of a 9-inch springform pan to form the crust. Bake for 10 minutes, then remove from the oven and let cool.

In a large mixing bowl, beat the softened cream cheese and 1 cup of granulated sugar until smooth and creamy. Add the vanilla extract and mix well.

Add the eggs one at a time, mixing on low speed after each addition until just combined. Gently fold in the mashed bananas and cinnamon until evenly distributed.

Pour the cheesecake batter over the cooled crust in the springform pan. Bake for 55-60 minutes or until the center is set but slightly jiggly. Turn off the oven and crack the door, allowing the cheesecake to cool in the oven for 1 hour.

Remove the cheesecake from the oven and let it cool to room temperature. Refrigerate for at least 4 hours or overnight to fully set.

In a saucepan over medium heat, combine the heavy cream, brown sugar, rum (if using), and 1 teaspoon of vanilla extract. Stir until the sugar is dissolved and the mixture is heated through. Remove from heat and let cool slightly.

Once the cheesecake is set, drizzle the warm sauce over the top before serving. Slice and enjoy!