In a medium bowl, combine graham cracker crumbs, melted butter, and granulated sugar. Use a fork to mix well until all the crumbs are moistened and the mixture resembles wet sand.

Press the graham cracker mixture firmly into the bottom of a 9-inch springform pan using the back of a measuring cup or your hands.

Place the prepared crust in the freezer for 20 minutes.

In a large mixing bowl, gently fold together softened vanilla ice cream, sliced bananas, halved cherries, and drained crushed pineapple.

Retrieve the crust from the freezer and spread the ice cream mixture evenly over it.

Sprinkle mini chocolate chips over the top of the cheesecake filling. Drizzle hot fudge sauce lightly over the surface and use a knife to swirl it in.

Cover the cheesecake tightly with plastic wrap or a lid, then place it in the freezer. Let the cheesecake freeze for at least 6 hours or overnight.

Before serving, take the cheesecake out of the freezer and let it sit at room temperature for about 5-10 minutes for easier slicing. Decorate with extra banana slices, whole maraschino cherries, chopped almonds, and chocolate coins or chips.