In a bowl, mix graham cracker crumbs and melted butter. Press into a 9×13-inch pan for the crust.
Beat cream cheese, powdered sugar, and vanilla until smooth. Fold in half the whipped topping.
Spread the cream cheese mix over the crust and refrigerate for 15 minutes.
Layer banana slices, drained pineapple, and strawberries on top.
Spread the remaining whipped topping over the fruit layers.
Drizzle hot fudge sauce and sprinkle chopped nuts and rainbow sprinkles.
Chill in the fridge for at least 4 hours. Garnish with maraschino cherries before serving
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