Preheat your oven to 350°F (177ºC). Grease a 9×13 inch baking dish with nonstick cooking spray and set aside.

In a large bowl, combine graham cracker crumbs, melted butter, and granulated sugar. Press the mixture into the prepared baking dish. Bake for 12 to 14 minutes, until the edges are golden. Let it cool completely on a wire rack for about 45 minutes.

In a separate large mixing bowl, use an electric mixer to cream together the softened cream cheese and sour cream until evenly combined.

Add confectioner’s sugar and vanilla extract, then beat for 2 minutes until smooth.

Gently fold in the thawed Cool Whip until well combined. Be cautious not to overmix.

Spread the cream cheese mixture over the cooled crust evenly. Refrigerate for a minimum of 4 hours, or preferably overnight for best results.

Just before serving, spread the cherry pie filling over the cream cheese layer. Cut into squares and serve, indulging in the deliciousness!