Line an 8 x 8 inch square baking dish with parchment paper. Set aside.
In a small mixing bowl combine the graham crumbs and butter. Mix until combined. Pour into baking dish, and press down to form the crust.
In a mixer using the paddle attachment combine the cream cheese and the sugar. Mix until it becomes light and fluffy.
In a separate bowl mix the heavy cream on low at first, then increase speed to high. Mix until the heavy cream becomes whipped cream. It should for peaks.
Pour the whipped cream into the cream cheese mixture. Mix on high until combined. Scoop into the baking dish and smooth out with the back of a spoon or spatula.
Spoon the cherry pie filling out evenly over the top. Smooth out carefully.
Pop the dish in the fridge for at least 4 hours, but preferably overnight.
Remove and cut into squares.
Serve with a big old cherry cheesecake loving smile!