In a medium bowl, combine graham cracker crumbs, melted butter, and sugar until blended and resembles wet sand. Press this into the bottom of a serving dish and set aside.

In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy.

Add powdered sugar and vanilla extract to the cream cheese mixture and beat until light and fluffy.

Gently fold in the thawed whipped topping until smooth and creamy.

Spread half of the cheesecake mixture evenly over the crust, smoothing it out.

Spoon the cherry pie filling over the cream cheese layer, spreading it out evenly.

Sprinkle the remaining graham cracker mixture over the cherry layer, distributing evenly.

Cover the dish and refrigerate for at least 2 hours before serving.