In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth.
Gradually add the powdered sugar and vanilla extract; continue to mix until well combined.
Gently fold in the whipped topping until fully incorporated, careful not to deflate the mixture.
Next, add the cherry pie filling to the mixture, folding it in gently to create a marbled effect.
Reserve a few spoonfuls of the cherry pie filling for topping.
To serve, layer the cheesecake fluff and crushed graham crackers in individual cups or a large serving bowl. Start with a layer of the fluff, followed by a layer of crushed graham crackers, and continue alternating until you reach the top.
Drizzle the reserved cherry pie filling over the top, and garnish with fresh cherries if desired.
Refrigerate for at least 1 hour before serving to allow the flavors to meld.
