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Preheat and Prep: Preheat your oven to 325°F (160°C). Line a standard 12-cup muffin pan with liners.
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Make the Crust: In a medium bowl, stir together the graham cracker crumbs, melted butter, and sugar until the mixture resembles wet sand. Press about 1 ½ tablespoons of the mixture firmly into the bottom of each muffin liner. Use a small glass or measuring cup to pack it down tightly.
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Make the Filling: In a large bowl using a hand mixer or a stand mixer with the paddle attachment, beat the softened cream cheese and sugar together on medium speed until completely smooth and creamy, about 2 minutes. Scrape down the sides of the bowl.
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Add the eggs one at a time, beating on low speed just until each is incorporated. Finally, beat in the vanilla extract. Be careful not to overmix once the eggs are added.
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Assemble: Divide the cheesecake filling evenly among the prepared cups, filling each about ¾ full.
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Bake: Bake for 18-22 minutes, or until the centers are just set and no longer jiggly.
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Cool: Remove the pan from the oven and allow the cheesecakes to cool completely in the pan on a wire rack. Once cool, transfer them to the refrigerator to chill for at least 4 hours, or preferably overnight.
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Top and Serve: Just before serving, top each cheesecake cup with a generous spoonful of cherry pie filling.
