Lightly grease the bottom of a 9×13-inch baking pan with cooking spray and set aside. If using whole graham crackers instead of prepackaged crumbs, place the crackers in a food processor and pulse until fine crumbs form. Transfer the crumbs to a medium mixing bowl. Add the melted butter and salt to the graham cracker crumbs and mix with a rubber spatula until the crumbs are evenly moistened.
Pour the graham cracker crust mixture into the prepared baking pan and press firmly to form an even layer of crust. Place in the refrigerator to chill as you prepare the cream cheese layer. In a large mixing bowl with a hand mixer, cream together the cream cheese, butter, sour cream, lemon juice, and pure vanilla extract until smooth and fluffy. Scrape down the sides of the bowl with a rubber spatula.
Gradually add the powdered sugar and beat until fully incorporated. Fold in 8 ounces of thawed Cool Whip with a rubber spatula. Spread it evenly over the prepared graham cracker crust. Place the sliced bananas evenly over the cream cheese layer. Add the sliced strawberries evenly over the bananas and then add an even layer of the crushed and drained pineapples.
Spread the remaining 8 ounces of thawed Cool Whip evenly over the top. Place the dish into the refrigerator to set for 4 to 6 hours, or overnight. When ready to serve, drizzle the top all over with chocolate syrup. You can pipe some extra whipped cream on top if you desire. Then sprinkle it with chopped peanuts and rainbow sprinkles. Top it all off with maraschino cherries.
Leftovers of this dessert can be stored in an airtight container in the refrigerator for 2 to 3 days. Any longer, and the crust may start to get soggy.