✅ In a medium bowl, combine graham cracker crumbs and sugar. Stir in the melted butter until the mixture resembles wet sand.

✅ Press the crumb mixture into the bottom of a 9-inch springform pan, creating an even crust. Place the pan in the fridge to chill while preparing the filling.

✅ In a large bowl, beat the softened cream cheese until smooth. Add the powdered sugar and vanilla extract, and continue to beat until well combined.

✅ In a separate bowl, whip the heavy cream and lemon juice until stiff peaks form.

✅ Gently fold the whipped cream into the cream cheese mixture until smooth and fully incorporated.

✅ Pour the cheesecake filling into the chilled graham cracker crust and smooth the top with a spatula.

✅ Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, or until firm.

✅ Before serving, top with cherry pie filling, spreading it evenly over the cheesecake.

✅ Slice and serve chilled.