In a medium bowl, stir graham cracker crumbs, sugar, and melted butter until combined. Press into bottom of a 9×9-inch pan lined with parchment paper. Chill for 10 minutes—this helps it set up nicely. Tip: press with the bottom of a glass or measuring cup for even firmness.

In a large bowl, beat cream cheese, powdered sugar, and vanilla on low speed, then medium, until smooth and fluffy, about 2 minutes. Start slow to avoid splatters, then scrape down sides to dodge lumps.

In another bowl, whisk banana cream pudding mix with cold milk for 2 minutes until thickened and coating the back of a spoon. If it seems runny, whisk a bit more or check mix date.

Fold the pudding into the cream cheese mixture, then fold in whipped topping until dreamy and uniform. Use a rubber spatula in big, gentle strokes to keep it airy.

Spread half the mixture over crust, smoothing with a spatula. Arrange banana slices in a single layer, leaving a tiny gap at edges so it seals.

Cover and refrigerate for at least 4 hours or overnight until set. A cold spot in your fridge works best—avoid the door where temps bounce.

Before serving, top with extra whipped topping and fresh banana slices. Slide a thin spatula under the parchment to lift, then cut with a hot, dry knife for clean edges.