In a medium bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Set aside.

If making as a 9" pie, preheat oven to 375°F.

Press the filling into a 9 inch pie pan, bake for about 7-8 minutes, until it smells nice and buttery.

If making as individual parfaits, simply set aside until ready to layer in jars. No need to bake.

In the bowl of your mixer, beat cream cheese and powdered sugar on medium speed until smooth.

Add heavy cream and vanilla, beating on medium low until just combined, scraping down the sides of the mixing bowl as needed.

Increase speed to high and beat until thick – your beater should pull up stiff peaks when pulled out of the filling.

Gently fold in cherry pie filling – it does NOT need to be completely blended.

Place a spoonful of graham cracker mixture in each jar.

Top with a generous spoonful of pie filling. Repeat layers. Refrigerate until ready to serve.