1. Lightly grease a 9×13 inch baking dish or line the bottom with parchment paper, leaving some overhang for easy lifting later.

2. In a medium bowl, combine graham cracker crumbs, granulated sugar, and melted butter until the mixture resembles damp sand and holds together when pressed.

3. Press the crumb mixture firmly and evenly into the bottom of the prepared pan using the bottom of a measuring cup or glass. Chill while you prepare the filling, or bake at 350°F (175°C) for 8–10 minutes for a firmer crust, then cool completely.

4. In a large mixing bowl, beat softened cream cheese with powdered sugar and vanilla extract until completely smooth and creamy, scraping down the sides as needed.

5. In a separate bowl, whip the cold heavy cream to stiff peaks using a hand mixer or stand mixer.

6. Gently fold the whipped cream into the cream cheese mixture in two or three additions until light and fluffy, taking care not to deflate the cream.

7. Spread the cream cheese mixture evenly over the cooled or well-chilled crust, smoothing the top all the way to the edges.

8. Stir the cherry pie filling to loosen it, then spoon it carefully over the cream layer, spreading gently so you don’t disturb the layer underneath.

9. If using toasted coconut or sliced almonds, sprinkle them evenly over the cherry layer for added crunch and flavor.

10. Cover the pan tightly and refrigerate for at least 4 hours, or overnight, until fully chilled and set.

11. When ready to serve, slice into squares and lift out with a spatula, making sure to scoop up all three layers in each piece.