Combine the graham cracker crumbs with the melted butter and press firmly into a 9 inch deep dish pie pan. Refrigerate while preparing the filling.
Beat the cream cheese with a mixer until smooth. In a clean mixing bowl, whip the cream with the powdered sugar until stiff peaks form.
Combine one third of the whipped cream with the cream cheese, mixing well. Spread onto the crust. Top with sliced bananas, strawberries, and pineapple, in that order. Spread the remaining whipped cream on top of the pie. Refrigerate for 4 hours or up to a day ahead.
Before serving sprinkle the walnuts on top of the pie, drizzle with chocolate syrup and place maraschino cherries on top.