In a mixing bowl, combine the graham cracker crumbs and melted butter. Mix until the crumbs are evenly coated and resemble wet sand.

Press the crumb mixture firmly into the bottom of the 9-inch springform pan to form a crust. Use the back of a measuring cup or your fingers to pack it tightly.

In another large bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.

Gradually add the powdered sugar and vanilla extract to the cream cheese, mixing until combined.

In a separate bowl, whip the heavy cream until stiff peaks form.

Gently fold the whipped cream into the cream cheese mixture until well incorporated. Be careful not to deflate the whipped cream.

Spoon the cream cheese mixture over the crust in the springform pan, spreading it evenly with a rubber spatula.

Refrigerate the cheesecake for at least 4 hours, or until set. For best results, let it chill overnight.

Once set, remove from the refrigerator and spread the cherry pie filling over the top of the cheesecake.

Slice and serve chilled.