In a medium bowl, combine graham cracker crumbs and melted butter. Mix until well combined. Press the mixture firmly into the bottom of a 9x13-inch baking dish to form the crust.
In a large mixing bowl, beat together the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
Gently fold in 1 cup of the whipped topping into the cream cheese mixture until well combined. Spread this mixture evenly over the graham cracker crust.
Layer the sliced bananas evenly over the cream cheese layer, followed by the crushed pineapple.
Add a layer of sliced strawberries on top of the pineapple.
Drizzle chocolate syrup over the fruit layer, then spread the remaining whipped topping over the entire cake.
If desired, sprinkle chopped walnuts on top for added crunch.
Cover the dish with plastic wrap and refrigerate for at least 4 hours, or overnight for best results.
Before serving, drizzle additional chocolate syrup over the top if desired. Cut into squares and enjoy!