Line a 9 x 13 baking dish with foil, set aside.
In a large bowl, add the graham crackers, butter and sugar. Mix until incorporated.
Press crumb mixture into bottom of lined baking dish. Set aside.
Using a hand mixer, mix cream cheese until smooth.
Add in powdered sugar and mix together until everything is creamy.
Fold in cool whip, making sure not to over mix.
Spread cream cheese mixture over crust.
Refrigerate for 24 hours or a minimum 6 hours.
Cut into squares and add a dollop of cherry pie filling.