Step 1: Make and chill the crust. In a medium bowl, combine 2 cups of graham cracker crumbs with ½ cup of melted butter and ¼ cup of granulated sugar. Stir until every crumb is moistened and the mixture holds together when pressed. Transfer the crumb blend into a 9x13-inch baking dish, using the bottom of a measuring cup or glass to press it firmly and evenly across the bottom. Place the pan in the refrigerator for at least 15 minutes to firm up.
Step 2: Beat the cheesecake filling. In a large mixing bowl, use an electric mixer to beat 16 ounces of softened cream cheese until smooth and free of lumps. Add 1 cup of powdered sugar and 1 teaspoon of vanilla extract, then continue to beat until the sugar is fully incorporated and the mixture is light in color.
Step 3: Fold in whipped topping. Gently fold 1½ cups of thawed whipped topping into the cream-cheese mixture using a rubber spatula. Spread the filling evenly over the chilled crust, smoothing the surface. Return the cheesecake to the refrigerator to chill for at least 15 minutes before adding the fruit layers.
Step 4: Layer the bananas. Remove the partially chilled cheesecake from the refrigerator. Evenly arrange two sliced bananas across the surface, covering the entire width of the pan. Press each slice gently into the cheesecake layer.
Step 5: Add crushed pineapple. Sprinkle one cup of well-drained, crushed pineapple over the banana layer.
Step 6: Scatter the strawberries. Dice one cup of fresh strawberries and pat them dry. Arrange the strawberry pieces in a single layer atop the pineapple, pressing lightly.
Step 7: Incorporate optional mix-ins. (Optional) If desired, sprinkle up to ½ cup of mini chocolate chips and/or ½ cup of chopped nuts over the fruit.
Step 8: Finish with whipped topping. Spread the remaining 1½ cups of whipped topping in an even layer over the fruit and mix-ins.
Step 9: Chill until set. Cover the dish loosely with plastic wrap and refrigerate for a minimum of four hours. For best results, chill overnight.
Step 10: Final garnish and serve. Just before serving, drizzle the top with chocolate syrup in a zigzag pattern. Arrange maraschino cherries evenly across the surface. To serve, use a hot, dry knife, wiping between cuts.