Crust:

1. Spray a 8x8 inch baking dish with nonstick cooking spray; set aside, or line with parchment paper if you plan to freeze and remove it from the dish and slice as in the notes.
2. Add the butter to a medium bowl and microwave for 30 seconds or until melted.
3. Add the graham cracker crumbs and sugar and mix well to combine.
4. Pat the crumb mixture firmly into the bottom of a sprayed 8 x 8 baking dish.
5. Refrigerate while making the filling.

Filling:

1. Add the cream cheese to a large bowl.
2. Mix with a mixer until the cream cheese of smooth and free of any lumps.
3. Add the powdered sugar, salt, and vanilla and mix well.
4. Add the cool whip and mix until the cool whip and cream cheese are combined, but don’t overmix.
5. With an offset spatula, spread the filling evenly over the graham cracker crust.

Topping:

1. Spoon the cherry pie filling over the top and carefully spread it evenly over the filling.
2. Refrigerate for at least 2 hours before serving.  (I like to leave it overnight.)