Prepare an 8×8-inch baking dish by spraying it generously with non-stick spray. Line the bottom with parchment paper, leaving extra paper hanging over the sides to make lifting the bars easier after chilling.
In a food processor, pulse the graham crackers into fine crumbs. Add the granulated sugar and melted butter, pulsing until the mixture is just combined. If you do not have a food processor, place the graham crackers in a sealed bag and crush them with a rolling pin, then mix with sugar and butter in a bowl.
Pour the graham cracker crumb mixture into the prepared pan. Use the bottom of a glass or measuring cup to firmly press the crumbs into an even layer, forming the crust.
In a stand mixer fitted with the paddle attachment, or using an electric hand mixer, beat the room temperature cream cheese on medium-high speed for 4 to 5 minutes until completely smooth and creamy.
Add the powdered sugar and vanilla extract to the cream cheese and mix until just combined.
Gently fold the Cool Whip into the cream cheese mixture using a spatula, stirring until fully combined and smooth.
Spread the cheesecake mixture evenly over the graham cracker crust, smoothing the top with a spatula.
Refrigerate the dessert for at least 4 hours, or preferably overnight, to allow it to fully set.
Before serving, spread the cherry pie filling evenly over the chilled cheesecake layer. Cut into squares and serve.
Store any leftovers in an airtight container in the refrigerator for up to three days.