In a medium bowl, combine the graham cracker crumbs and melted butter. Mix until well combined and press the mixture firmly into the bottom of a 9-inch springform pan to form the crust. Refrigerate for 15 minutes to set.

In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth. Gradually add the powdered sugar and vanilla extract, mixing until well combined.

In another bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until fully incorporated.

Spread half of the cream cheese mixture over the chilled crust. Layer the sliced bananas and crushed pineapple evenly over the cream cheese layer.

Add the remaining cream cheese mixture on top of the fruit layer, smoothing it out with a spatula.

Refrigerate the cheesecake for at least 4 hours or overnight to set.

Before serving, top with sliced strawberries, drizzle with chocolate syrup, and sprinkle with chopped walnuts if desired. Finish with a dollop of whipped cream on each slice.