Wash and dry all fruit. Hull and slice strawberries, chop apples, halve grapes, drain pineapple chunks well, and slice bananas last to avoid browning.

Put all the prepared fruit in a large mixing bowl and gently toss to distribute.

In a medium bowl, beat the softened cream cheese with powdered sugar and vanilla until smooth and free of lumps.

In a chilled bowl, whip the heavy cream to stiff peaks. Use cold tools and bowl to get the best volume.

Fold the whipped cream into the cream cheese mixture in two additions until uniform but still light.

Pour the cheesecake filling over the mixed fruit. Fold gently until every piece is lightly coated. Don’t overmix or the fruit will break down.

Drizzle caramel sauce over the top or serve it on the side for guests to add as they like.

Refrigerate the salad for at least 1 hour to let flavors meld and the filling firm up slightly.

Spoon into bowls and, if desired, finish with extra caramel and a sprinkle of crushed graham crackers for crunch.