Crush graham crackers or vanilla wafers into fine crumbs using a food processor or by placing in a plastic bag and rolling with a rolling pin.
Mix crushed cookies with melted butter in a bowl until combined and damp. Press the mixture into the bottom of a 9-inch springform or parchment-lined pan.
In a separate bowl, beat cream cheese until smooth. Gradually add powdered sugar and vanilla extract, mixing on medium speed until light and fluffy.
Fold in 1 cup of whipped cream into the cream cheese mixture until fully incorporated. Spread this filling over the cookie base and smooth the top.
Arrange a layer of banana slices over the filling. Drizzle with half of the chocolate syrup and half of the strawberry syrup or crushed strawberries.
Top with a second layer of banana slices and remaining chocolate and strawberry syrups. Spread the remaining 1 cup whipped cream over the top, pressing banana slices into the cream.
Refrigerate for 4-6 hours to set and allow flavors to meld before slicing and serving.