In a medium bowl, combine graham cracker crumbs, granulated sugar, and melted butter until moistened.

Press the crumb mixture firmly into the bottom and 1 inch up the sides of a 9-inch springform pan.

In a large bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy.

Gently fold in the whipped topping until well combined.

Spread the cream cheese mixture evenly over the prepared crust.

Cover and refrigerate for at least 4 hours, or until set.

Once set, spread the cherry pie filling over the top of the cheesecake before serving.