In a food processor, pulse the graham crackers until finely chopped.
In a large bowl, stir together the graham cracker crumbs, white sugar, and melted butter until combined. Press into the bottom of a 9x13 inch baking dish in a flat layer. Refrigerate until set.
In a medium bowl, beat together the cream cheese and powdered sugar until well blended. Spread the cream cheese mixture in an even layer over the graham cracker crust.
Over the cream cheese layer, place the bananas and pineapple in even layers.
Cover the top with a layer of whipped topping.
Top the dessert with chopped nuts and cherries.
Refrigerate until completely chilled. Serve cold.
Notes
For optimal enjoyment, it's recommended to consume the No-Bake Banana Split Cake within a span of 1-2 days. You'll find the longer it sits, the bananas will begin to discolor and the layers will start to become soggy. If you'd like to slow down the browning process of the bananas, you can lightly brush them with some lemon juice prior to arranging them on the cake.