Prep the Crust: Preheat the oven to 325°F (163°C). Line a muffin tin with paper cupcake liners. In a small bowl, mix graham cracker crumbs, sugar, and melted butter until combined. Press about 1 tablespoon of the mixture into each liner to form a firm crust. Bake for 5 minutes, then set aside.

Make the Filling: In a large bowl, beat the cream cheese and sugar together until smooth. Add eggs, one at a time, mixing well after each addition. Mix in vanilla, mashed banana, and sour cream until fully combined.

Bake the Cheesecakes: Spoon the filling evenly into the prepared muffin cups (about 3/4 full). Bake for 18–22 minutes, or until the centers are set and slightly jiggly. Cool in the pan for 30 minutes, then refrigerate for at least 2 hours or until chilled.

Add the Toppings: Before serving, top each mini cheesecake with a dollop of whipped cream, a spoonful of chopped pineapple and strawberries, a drizzle of chocolate syrup, chopped nuts if desired, and a cherry on top.

Serve: Enjoy these fun, fruity, and creamy banana split-inspired bites!