In a medium bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Mix until everything is well combined and crumbly. Press this mixture firmly into the bottom of a 9×13 inch dish to create an even crust. Pop it into the fridge while you prepare the filling.

In a large bowl, beat the softened cream cheese with powdered sugar and vanilla extract until the mixture transforms into a smooth and creamy texture.

In a separate bowl, whip the heavy cream until it forms stiff peaks.

Gently fold the whipped cream into the cream cheese mixture.

Spread the cream mixture evenly over the chilled crust.

Carefully spoon the cherry pie filling over the cream layer. Take care not to press or swirl it in.

Cover the dessert and refrigerate it for at least 4 hours, or ideally overnight.