Make the Crust:

In a medium bowl, combine graham cracker crumbs, pecans, and melted butter.

Press the mixture into a 9x13 inch baking dish.

Set aside.

Make the Filling:

In a large bowl, beat cream cheese until smooth.

Gradually beat in powdered sugar and vanilla extract until combined.

Gently fold in whipped topping.

Spread half of the cream cheese mixture over the crust.

Layer banana slices, strawberries, and pineapple chunks over the cream cheese.

Spread the remaining cream cheese mixture over the fruit.

Assemble and Chill:

Top with whipped topping, pecans, and maraschino cherries.

Drizzle with chocolate syrup.

Cover and refrigerate for at least 2 hours, or up to overnight.