In a small mixing bowl, combine the graham cracker crumbs, granulated sugar, and melted butter; set aside.

In a medium mixing bowl, beat the cream cheese with an electric mixer on medium speed until smooth.

Add in the the sweetened condensed milk and beat again until combined.

Stir in the lemon juice and vanilla extract until smooth.

Set 6 plastic 9-ounce punch cups on the counter or a cookie sheet.

Spoon 2 tablespoons of the graham cracker crumb mixture into the bottom of each cup and press down lightly.

Spoon 3 tablespoons of the cheesecake mixture to each cup and spread out evenly.

Top each layer with a generous spoonful of cherry pie filling, using about half of the can across the 6 cups.

Sprinkle 2 tablespoons of the graham cracker crumb mixture over the cherry layer.

Spoon the remaining cheesecake filling evenly over each cup and spread out smoothly.

Top with the remaining cherry pie filling and a sprinkle of graham cracker crumbs.

Serve immediately or refrigerate for up to 24 hours before serving.

Best enjoyed chilled!