If your cool whip has been in the freezer, set out and let it thaw to nearly room temperature.

In a large bowl, combine graham cracker crumbs, butter and sugar. Mix well.

Press crumb mixture into a 9x13 dish and set aside.

Using a hand or stand mixer, mix both packages of cream cheese together until smooth. It should have a spreadable texture. Add powdered sugar and mix well until it's very creamy and smooth.

Add the container of cool whip. Fold it in being careful not to over mix.

Spread your mixture over your graham cracker crust.

Pour and gently spread your can of cherry pie filling.

Cover with plastic wrap and place in refrigerator for at least one hour before serving