Gather all ingredients. Ensure cream cheese is softened (room temperature) and the heavy cream is cold.

Make the crust:

• In a mixing bowl, combine the graham cracker crumbs, melted butter, and white sugar.

• Stir until the crumbs are evenly moistened and the mixture resembles damp sand.

• Press the mixture firmly into a 9‑inch pie plate, pressing it up the sides slightly to form a shell. Press down evenly using the base of a glass or a measuring cup to create a smooth, compact crust.

Prepare the cheesecake filling:

• In a separate bowl, beat the softened cream cheese, powdered sugar, and vanilla extract with an electric mixer until smooth and creamy.

• In another chilled bowl, whip the heavy cream until soft peaks form (when you lift the beater, the peaks gently flop over).

• Gently fold the whipped cream into the cream cheese mixture until no streaks remain, keeping the mix light and airy.

Assemble and chill:

• Pour the filling into the prepared crust and smooth the top with a spatula.

• Refrigerate for 2 to 3 hours, or until the cheesecake is firm.

Top with cherry filling:

• Once the cheesecake is set, spread the cherry pie filling over the top evenly.

• You can serve it right away or keep it chilled in the refrigerator until it’s time to enjoy.