In a large mixing bowl, use an electric mixer to beat the cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
In a separate bowl, prepare the cheesecake pudding mix by combining it with milk using an electric mixer or whisk following package directions. Once fully mixed, add it to the cream cheese mixture and beat until well combined.
Fold in the cool whip into the cream cheese mixture gently, until fully incorporated. Set aside.
Toss the prepared strawberries and bananas in lemon juice to prevent browning in the salad.
Gently stir in the sliced strawberries and bananas into the cream cheese, pudding and whipped topping mixture, reserving a few slices for garnish.
Sprinkle graham cracker crumbs over the top of each bowl, and garnish with reserved strawberry and banana slices.
Chill the Strawberry Banana Cheesecake Salad in the refrigerator for at least 1 hour before serving.