In a mixing bowl, combine the graham cracker crumbs and melted butter until the mixture resembles wet sand. Firmly press this mixture into the bottom of a 9x13 inch pan, creating an even layer.

In a separate bowl, beat the softened cream cheese and powdered sugar together using an electric mixer until smooth and creamy, about 2-3 minutes. Gently fold in the whipped topping.

Spread the cream cheese filling evenly over your prepared crust. Then, layer the sliced bananas and strawberries on top, distributing them evenly.

Drizzle chocolate syrup generously over the fruit layer, allowing some to cascade down the sides.

Cover the pan with plastic wrap or aluminum foil and refrigerate for at least 2 hours, preferably overnight, to allow the flavors to meld.

Once chilled, remove the cake from the fridge and slice it into generous squares. Serve garnished with extra chocolate syrup or a dollop of whipped topping if desired.