Step 1:

Begin by melting the butter in the microwave for about 30 seconds or until fully liquefied.
Step 2:

In a medium-sized bowl, stir together the melted butter, graham cracker crumbs, and sugar until the mixture is well blended and resembles wet sand.
Step 3:

Press the crumb mixture evenly into a greased 8×8-inch baking dish, using the back of a spoon or a measuring cup to pack it tightly. Set it aside while you prepare the filling.
Step 4:

In a large bowl, use an electric mixer to beat the softened cream cheese until it’s completely smooth and free of lumps.
Step 5:

Add in the powdered sugar and vanilla extract, continuing to beat until the mixture becomes creamy and well combined.
Step 6:

Gently fold in the Cool Whip using a spatula, being careful not to overmix. This will keep the filling light and airy.
Step 7:

Spread the cream cheese mixture evenly over the crust, smoothing out the top with a spatula.
Step 8:

Carefully spoon the cherry pie filling over the cream cheese layer, spreading it evenly to cover the entire surface.
Step 9:

Refrigerate the dessert for at least 2 hours to allow it to set properly. For best texture and flavor, chill it overnight.
Step 10:

Store any leftovers in the refrigerator and serve chilled for the best experience.