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. Beat in the sweetened condense milk until combined.

Add the freshly squeezed lemon juice and vanilla extract and stir well.

Set 6 plastic, 9 ounce punch cups on the counter or a cookie sheet. Scoop 2 tablespoons of the graham cracker crumb mixture into the bottom of each cup and press down lightly.

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

Next, evenly distribute half of the cherry pie filling between the 6 cups, reserving the other half of the pie filling for another layer.

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

Divide the remaining cheesecake mixture between the 6 cups and spread out evenly.

Divide the reserved cherry pie filling evenly between the 6 cups, then sprinkle the top with a little graham cracker crumb mixture.

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