In a mixing bowl, combine graham cracker crumbs and melted butter. Press the mixture firmly into the bottom of a 9-inch springform pan to form the crust. Place it in the refrigerator to cool while you prepare the cheesecake filling.

In a separate bowl, beat the softened cream cheese with an electric mixer until smooth. Add the powdered sugar and vanilla extract, continuing to blend until well incorporated. Fold in the whipped topping gently until the mixture is light and fluffy.

Remove the crust from the fridge and spread half of the cheesecake filling over the crust. Layer it with sliced bananas, then top with the remaining filling.

In another bowl, whisk together the vanilla pudding mix and milk until it thickens. Spread it over the cheesecake layer, smoothing it out evenly.

Top with crushed vanilla wafers for that delightful crunch. Cover and refrigerate for at least two hours or until the pudding is set.

Once chilled, carefully remove the sides of the springform pan and slice the cheesecake into wedges. Serve and enjoy!