Combine graham cracker crumbs and melted margarine in a bowl.

Press the mixture firmly into the bottom of a 13 x 9 x 2-inch pan to create the crust.

In a separate bowl, combine sugar, softened margarine, eggs, and vanilla.

Beat the mixture at high speed for 15 minutes until light and fluffy.

Spread the creamy mixture evenly over the graham cracker crust.

Slice bananas lengthwise and arrange them over the creamy filling.

Drain the crushed pineapple thoroughly.

Drain the fruit cocktail thoroughly.

Spread the drained crushed pineapple and fruit cocktail over the bananas.

Spread Cool Whip evenly over the fruit layer.

Arrange cherries on top of the Cool Whip.

Cover the pan tightly with plastic wrap or foil.

Refrigerate the cake for at least 24 hours before serving.