In a medium bowl, combine graham cracker crumbs, melted unsalted butter, and sugar. Mix until fully coated and resembles wet sand. Press into the bottom of a 9x13-inch dish.

In a large mixing bowl, beat softened cream cheese with a hand mixer on medium speed until smooth and creamy, about 2-3 minutes.

Gradually add powdered sugar and vanilla extract to the cream cheese, mixing on low speed for 1-2 minutes until well blended.

Gently fold in whipped topping using a spatula until fully combined and light and fluffy.

Spread half of the cream cheese mixture evenly over the prepared crust.

Spoon cherry pie filling onto the cream cheese layer, spreading it gently to cover completely.

Sprinkle the remaining graham cracker mixture over the top of the cherry pie filling.

Cover with plastic wrap and refrigerate for at least 2 hours, preferably overnight, before serving.

Slice into squares and serve chilled, garnished with fresh cherries or mint.