Graham Cracker Crust: Preheat oven to 350 degrees F. Mix graham cracker crumbs, sugar, and melted butter in a small bowl. Pour crumb mixture into a 9.5" pie pan and use the back of a small measuring cup to press it firmly in the bottom and up the sides of the pan.

Bake crust for 10 minutes. Remove from oven and allow to cool.

Whipped Cream: Pour heavy cream in a large mixing bowl then beat with electric mixers (or stand mixer) with whisk attachment. Slowly stir in sugar, and vanilla extract and mix on medium-high speed just until medium peaks form.

Assemble: Spread dulce de leche evenly over graham cracker crust. Arrange banana slices in 1-2 layers on top of the dulce de leche. Spread whipped cream over the bananas.

Refrigerate the pie for at least 2 hours (or up to 1 day ahead of time).

Garnish with chocolate shavings or a little lightly sifted cocoa powder just before serving, if desired.