Preheat the oven to 325°F (165°C). Line a 9x13-inch baking pan with parchment paper, leaving an overhang for easy removal.

In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Stir until the mixture resembles wet sand.

Press the mixture firmly into the bottom of the prepared pan using the back of a measuring cup.

Bake for 8–10 minutes, then let it cool while preparing the filling.

In a large bowl, beat the softened cream cheese and granulated sugar until smooth and creamy.

Add the eggs one at a time, beating well after each addition.

Stir in the vanilla extract and mix until fully combined.

Pour the cheesecake batter over the cooled crust, spreading it out evenly with a spatula.

Bake for 25–30 minutes, or until the edges are set and the center is slightly jiggly.

Remove from the oven and let it cool completely in the pan.

Spread the cherry pie filling evenly over the cooled cheesecake layer.

Cover and refrigerate the cheesecake for at least 2 hours, or until fully chilled and set.

Use the parchment paper overhang to lift the bars out of the pan.

Slice into squares and enjoy!