1. Prepare the Crust:
In a medium bowl, combine the graham cracker crumbs and sugar. Pour in the melted butter and stir until the mixture resembles wet sand and holds together when pressed.
2. Form the Crust Base:
Spoon about 1 teaspoon of the crust mixture into the bottom of each mini cupcake liner or small mold. Use the back of a spoon or a tamper to press it down firmly into an even layer. Set aside.
3. Make the Cheesecake Filling:
In a large mixing bowl, use an electric hand mixer (or a stand mixer with the paddle attachment) to beat the softened cream cheese and powdered sugar on medium speed until completely smooth and no lumps remain, about 2-3 minutes.
4. Whip the Filling:
Pour in the cold heavy cream and vanilla extract. Increase the speed to medium-high and whip for 2-4 minutes, until the mixture is light, fluffy, and holds stiff peaks. Be careful not to over-whip. Set aside.
5. Assemble the Layers:
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First Layer: Spoon a small dollop (about ½ teaspoon) of vanilla pudding over each graham cracker crust.
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Second Layer: Place one or two banana slices on top of the pudding layer.
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Third Layer: Pipe or spoon the cheesecake filling over the bananas, filling each mold to the top and smoothing it out.
7. Chill:
Transfer the bites to a tray and refrigerate for at least 2 hours, or until completely firm.
8. Serve:
Just before serving, garnish each bite with a fresh banana slice. Enjoy cold!
