In a medium bowl, combine graham cracker crumbs and granulated sugar. Pour in melted butter and stir until evenly moistened. Press mixture firmly into the bottom of a 9-inch springform pan. Chill in the refrigerator for 15 minutes.

Meanwhile, in a large bowl, beat softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy.

In another bowl, whip the heavy cream to stiff peaks. Tip: Chill your bowl and beaters for extra fluffiness.

Gently fold whipped cream into the cream cheese mixture until fully combined and light.

Spread the cheesecake filling over the chilled crust, smoothing the top with a spatula.

Refrigerate the cheesecake for at least 2 hours, or until set.

Just before serving, spoon cherry pie filling evenly over the top. Use a spatula to create decorative swirls.