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Preheat oven to 350°F (177ºC). Spray a 9X13 inch baking dish with nonstick cooking spray; set aside.
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In a large bowl, mix graham cracker crumbs (2 1/2 cups), melted butter (3/4 cup), and granulated sugar (1/4 cup). Press into the prepared baking dish. Bake in preheated oven until crust edges are golden, 12 to 14 minutes. Cool completely, on a wire rack, about about 45 minutes.
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In a large mixing bowl, cream together cream cheese (2 blocks), and sour cream (1/4 cup) with an electric mixer until evenly combined.
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Add the confectioner’s sugar (1 cup) and vanilla (2 teaspoons) and beat for 2 minutes.
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Gently fold in the Cool whip (1 tub) until well combined. Do not overmix!
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Spread the cream cheese mixture over the completely cooled crust. Refrigerate for a minimum of 4 hours, or better, overnight.
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Spread cherry pie (1 can) filling over top of cream cheese layer just before serving. Cut into squares and serve!
