Make the crust:
Combine graham cracker crumbs and melted butter in a bowl. Mix until evenly moistened. Press firmly into the bottom of a 9×9-inch square baking pan to form an even crust. Refrigerate while making the filling.

Prepare the filling:
In a mixing bowl, beat cream cheese until smooth and creamy. Add sweetened condensed milk, powdered sugar, and vanilla extract. Mix until fully combined and silky.

Whip the cream:
In a separate bowl, whip the heavy cream until soft peaks form. Gently fold the whipped cream into the cream cheese mixture until light and fluffy.

Assemble:
Spread the cheesecake filling evenly over the chilled crust. Smooth the top with a spatula. Chill in the refrigerator for at least 3–4 hours, preferably overnight, until set.

Top and serve:
Spoon the cherry pie filling over the set cheesecake layer. Spread evenly. Slice into 12 squares and serve chilled.