In a medium bowl, combine graham cracker crumbs with melted unsalted butter. Stir until it resembles wet sand. Press firmly into the bottom of a 9x13 inch dish and refrigerate for about 15 minutes.

In a large mixing bowl, beat softened cream cheese with a hand mixer until smooth and creamy, about 2-3 minutes. Gradually add powdered sugar and vanilla extract, mixing until fully combined. Fold in half of the whipped topping and spread evenly over the crust.

Peel and slice the bananas into thin rounds, about 1/4 inch thick. Evenly distribute the banana slices over the cream cheese layer.

In a separate bowl, whisk together banana cream pudding mixes and cold milk until the mixture thickens, around 2 minutes. Pour and spread it evenly over the bananas.

Spread the remaining whipped topping evenly over the pudding layer, smoothing it out. For a decorative touch, create swirls with a piping bag.

Cover with plastic wrap or aluminum foil and refrigerate for at least 4 hours, preferably overnight.

Just before serving, slice additional bananas and sprinkle them on top along with crushed graham crackers. Cut into squares and serve.