In a mixing bowl, combine graham cracker crumbs, melted butter, and sugar. Mix until well combined.

Press the mixture into the bottom of a springform pan to form the crust.

In a blender, combine banana ice cream, softened cream cheese, sugar, and vanilla extract. Blend until smooth.

Pour the filling over the prepared crust in the springform pan.

Refrigerate the cheesecake for at least 2 hours or until set.