In a medium bowl, combine graham cracker crumbs and melted butter. Mix until well combined. Press this mixture firmly into the bottom of a 9-inch pie dish or springform pan to form a crust. Set aside in the refrigerator to firm up while you prepare the filling.

In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Gradually add in powdered sugar and vanilla extract. Mix until well combined and there are no lumps.

Gently fold the whipped cream into the cream cheese mixture using a spatula until the mixture is light and fluffy.

Take a portion of the cheesecake mixture and gently fold in the cherry pie filling, creating a beautiful ripple effect without completely mixing it in.

Pour the cream cheese mixture over the prepared crust. Use a spatula to spread it evenly. Drizzle any remaining cherry pie filling on top and use a toothpick or skewer to create swirls.

Cover the cheesecake and refrigerate for at least 4 hours or until it’s fully set.

Slice and serve chilled, garnished with additional cherry filling or whipped cream if desired.