Preheat oven to 350°F (175°C). Combine graham cracker crumbs, sugar, and melted butter in a bowl. Press mixture into mini cups or muffin tin to form a solid crust. Bake for about 5-7 minutes until golden. Let cool.

In a large bowl, beat cream cheese, powdered sugar, and vanilla until smooth and creamy, about 3-4 minutes. Scrape down sides as necessary.

Whip heavy cream in a separate bowl until stiff peaks form, about 4-5 minutes. Gently fold whipped cream into cream cheese mixture.

Spoon cheesecake filling over cooled crusts, smoothing the surface. Add cherry pie filling on top.

Cover with plastic wrap and refrigerate for at least 2 hours until set.

Gently remove cheesecakes from tins, arrange on a platter, and serve chilled.