Preheat the oven to 325°F (163°C).

In a bowl, combine graham cracker crumbs and melted butter. Press the mixture into the bottom of a 9-inch springform pan to form the crust.

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

In another bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until smooth.

Pour the cheesecake filling over the crust in the springform pan.

Chill in the refrigerator for at least 4 hours, or until firm.

Once set, top with cherry pie filling before serving.

Serve chilled, sliced into wedges.