Place whipping cream in the bowl of an electric mixer. Whip with a wire whisk until it begins to hold stiff peaks. Add powdered sugar and vanilla or vanilla bean seeds and whip to combine.

On your serving tray, spread a thin layer of whipped cream. Cover with a layer of six graham crackers. Place another thin layer of whipped cream on top of the graham crackers. Cover with a layer of strawberries. Add a layer of graham crackers and repeat this process three times, until there are four layers of graham crackers, ending with a final layer of whipped cream.

On the last layer, swirl the whipped cream to desired "look" and top with fresh sliced strawberries and bananas, if desired. Refrigerate for 4 or more hours.

For the ganache, heat the whipping cream over medium heat until bubbles begin to form around the outside. Remove from heat and add chocolate. Allow to sit for about two minutes. Stir until chocolate is melted and smooth. Allow to cool slightly before drizzling over the cake. To drizzle, place ganache in a small ziplock bag and cut a tiny hole in one corner. Squeeze top of bag to drizzle over cake.