1. Preheat the oven to 350°F (175°C) and line a mini muffin pan with paper liners.
2. Crush graham crackers into fine crumbs and mix with melted butter until well combined.
3. Spoon a small amount of the graham cracker mixture into each muffin cup and press down firmly to form the crust.
4. In a large bowl, beat softened full-fat cream cheese until smooth and creamy.
5. Add sugar, eggs, and vanilla extract to the cream cheese mixture and beat until fully incorporated.
6. Spoon the cream cheese filling evenly over each crust, filling about three-quarters full.
7. Bake in the preheated oven for 15-20 minutes until the centers are almost set.
8. Remove from the oven and let the mini cheesecakes cool completely in the pan.
9. Once cooled, refrigerate for at least 2 hours to allow them to set properly.
10. Before serving, top each cheesecake with a spoonful of cherry pie filling.
11. If making in advance, freeze the cheesecakes without the topping and add cherry pie filling after thawing.
12. Serve chilled and enjoy these delicious mini cherry cheesecakes.