Begin by crushing the graham crackers into fine crumbs. You can place approximately 10 graham cracker sheets into a resealable plastic bag and use a rolling pin or a heavy object to crush them. Ensure you have enough crumbs to yield 1 ½ cups. Set aside 2 tablespoons of crumbs for later use as topping.

In a medium mixing bowl, combine the melted salted butter with the remaining graham cracker crumbs. Mix until the crumbs are evenly coated with butter.

Press the crumb mixture into the bottom of a 9×9-inch baking dish, creating a firm, even layer.

In a separate bowl, blend the softened cream cheese with ½ cup of sugar until smooth. This is best done using a stand mixer or an electric handheld mixer. Set aside.

In another bowl, prepare the whipped cream by combining the heavy whipping cream, 3 tablespoons of sugar, and vanilla extract. Using a stand mixer or electric mixer, beat on high speed until stiff peaks form. (Alternatively, you can use an 8-ounce tub of thawed COOL WHIP instead of making fresh whipped cream.)

Gently fold the whipped cream into the cream cheese mixture by hand until fully incorporated.

Spread half of the cream cheese and whipped cream mixture evenly over the graham cracker crust.

Evenly distribute the cherry pie filling over the first layer of the cream cheese mixture.

Top with the remaining cream cheese and whipped cream mixture, spreading it smoothly over the cherry layer. Sprinkle the reserved graham cracker crumbs over the top.

Chill the dessert in the refrigerator for a few hours or overnight to set before slicing and serving.