8 oz. cream cheese, softened
1 1/2 C. heavy cream
1 1/2 C. powdered sugar
1 t. vanilla extract
1 graham cracker crust, baked and cooled
1 can cherry pie filling

Beat cream cheese with vanilla and 2 T. of cream until very light and fluffy. Set aside. Whip remaining cream until it thickens slightly. Add the powdered sugar, a tablespoon at a time, and continue whipping until soft peaks form and all the sugar is incorporated. Fold the cream cheese gently into the whipped cream until well combined. spoon into graham cracker crusts. Top with pie filling.