Mix graham cracker crumbs, 1/2 cup granulated sugar, and melted butter in a bowl until the crumbs are evenly moistened. Press the mixture firmly into the bottom (and slightly up the sides, if you like) of a 9-inch springform pan. Chill while you prepare the filling.

In a large bowl, beat the softened cream cheese with the powdered sugar and vanilla until smooth and lump-free. Scrape the bowl as needed.

In a separate chilled bowl, whip the heavy cream to soft peaks — when you lift the whisk, the cream should hold a gentle point that folds over. Avoid over-whipping.

Fold the whipped cream into the cream cheese mixture in two additions, using a rubber spatula and gentle folding motions to keep the filling airy.

Pour or spoon the filling over the chilled crust and smooth the top. Cover loosely and refrigerate for at least 4 hours, preferably overnight, until firmly set.

When ready to serve, release the springform. Spoon the cherry pie filling evenly over the top. Slice with a hot, clean knife for neat pieces.