Step 1: In a mixing bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Stir until fully moistened and pack into a 9-inch springform pan. Refrigerate for about 30 minutes to set.

Step 2: In a large mixing bowl, beat softened cream cheese until smooth. Gradually add powdered sugar and vanilla extract, mixing until well combined.

Step 3: In a separate chilled bowl, whip heavy cream until stiff peaks form. Gently fold whipped cream into the cream cheese mixture.

Step 4: Pour the filling over the chilled crust, smoothing the top. Cover and refrigerate for at least 4 hours or overnight.

Step 5: Before serving, remove the cheesecake from the springform pan, and top with cherry pie filling. Slice with a hot knife for clean edges and enjoy.