In a medium bowl, combine graham cracker crumbs and melted butter.
Firmly press into a crust in the bottom of 9x13 pan and let it chill in the freezer for about 10 minutes to firm up.
In a medium bowl, cream together the cream cheese, 1/4 cups butter, and the powdered sugar until creamy (takes about 5 minutes)
Spread the cream cheese mixture over the cooled graham cracker crust.
Add a layer of sliced bananas over the cream cheese mixture.
Spread drained crushed pineapple over the bananas.
Spread the Cool-Whip over the pineapple-banana layer.
Garnish with the pecans/walnuts and maraschino cherries.
Drizzle the chocolate fudge over the dessert and then sprinkle the rainbow sprinkles over the surface.
Chill for at least 4 hours before cutting to allow the layers to set.
ENJOY!!