1. Add the butter to a medium bowl. Microwave for 30 seconds or until melted.
2. Add the graham cracker crumbs and sugar, mix well to combine.
3. Pat the crumb mixture firmly into the bottom of a sprayed 8×8 baking dish. Set aside.
Filling:
1. Add the cream cheese to a large bowl. Mix with a mixer until smooth and free of any lumps.
2. Add the powdered sugar and vanilla, mix well.
3. Add the Cool Whip and mix until combined, but don’t overmix.
4. Spread the filling evenly over the graham cracker crust, using a spoon or offset spatula.
5. Spoon the cherry pie filling over the top and carefully spread it evenly over the filling.
6. Refrigerate for at least 2 hours before serving. It’s recommended to leave it overnight.
7. Refrigerate leftovers.
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