Step 1: In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix well until the crumbs are thoroughly moistened.
Step 2: Press the crumb mixture firmly and evenly into the bottom of a 9x13-inch baking dish. Place in the refrigerator to chill while you prepare the next layer.
Step 3: In a large mixing bowl, beat the softened cream cheese and powdered sugar with an electric mixer until smooth and creamy, about 2-3 minutes.
Step 4: Gently fold in about 2 cups (half) of the thawed whipped topping into the cream cheese mixture until no streaks remain.
Step 5: Spread the cream cheese mixture evenly over the chilled graham cracker crust in the baking dish.
Step 6: Carefully spread the remaining 2 cups of whipped topping over the cream cheese layer.
Step 7: Spoon the cherry pie filling over the whipped topping layer, spreading it evenly to cover the entire surface.
Step 8: Cover the dish tightly with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow the layers to set completely.
Step 9: Before serving, you can garnish with additional fresh cherries or whipped cream if desired. Slice and serve chilled.