Prepare the Graham Cracker Crust: Combine graham cracker crumbs, melted unsalted butter, and sugar in a bowl; mix until evenly coated and resemble damp sand.

Beat the Cream Cheese: Add softened cream cheese to a large mixing bowl and beat with an electric mixer until smooth and creamy, about 2–3 minutes.

Sweeten the Mixture: Gradually add powdered sugar and vanilla extract to the cream cheese; mix on medium speed until fully blended and fluffy.

Fold in the Whipped Topping: Gently fold in whipped topping using a spatula until the mixture is smooth and creamy.

Layer the Graham Cracker Mixture: Take half of the graham cracker mixture and layer it in the bottom of a serving dish; press down to create an even crust.

Add the Cream Cheese Mixture: Spread the cream cheese mixture evenly over the crust.

Top with Cherry Pie Filling: Spoon the cherry pie filling over the cream cheese layer, covering it completely.

Finish with the Remaining Crust: Sprinkle the remaining graham cracker mixture over the top of the cherry layer.

Chill Before Serving: Cover with plastic wrap and refrigerate for at least 2 hours, or overnight, for best results.