Lightly grease a 9x13-inch baking dish with a thin coat of butter or nonstick spray. Ensure the cream cheese is softened to room temperature; if it is still cold, let it sit at room temperature for 20–30 minutes.

In a medium bowl, combine the graham cracker crumbs and granulated sugar. Pour in the melted butter and mix until all the crumbs are evenly moistened and the mixture resembles damp sand. If the mixture seems too dry, add an additional tablespoon of melted butter.

Transfer the crumb mixture to the prepared baking dish. Press it firmly into an even layer using your hands, the back of a spoon, or the bottom of a measuring cup, paying special attention to the corners. Refrigerate the crust for 20–30 minutes to allow it to firm up.

In a large mixing bowl, beat the softened cream cheese with a hand mixer or stand mixer on medium speed until smooth and fluffy, 1–2 minutes. Add the powdered sugar and vanilla extract and beat again until completely smooth and creamy, scraping down the sides of the bowl as needed.

Gently fold the thawed whipped topping into the cream cheese mixture using a spatula. Continue folding just until no large streaks remain, being careful not to deflate the mixture.

Remove the chilled crust from the refrigerator. Dollop the cream cheese mixture evenly over the crust, then gently spread it into a smooth, even layer from edge to edge, taking care not to disturb the crust.

Spoon the cherry pie filling evenly over the cream cheese layer. Use a spatula to gently spread it so that the entire surface, including the corners, is covered with cherries.

Cover the dish tightly with plastic wrap or foil and refrigerate for at least 4 hours, or preferably overnight, until the layers are fully set and the dessert is well chilled.

Before serving, optionally sprinkle extra graham cracker crumbs on top and garnish with fresh cherries or mint leaves. Cut into squares with a sharp knife, wiping the blade between cuts for the neatest slices. Serve chilled.