To begin, push the cracker graham to a state of sand. You can do this using a blender. Or put the cracker in a strong bag and crush it with a rolling pin.
Melt the butter and combine with the cracker crumbs. The mass should clump in the hand. Put the crumbs in the pan and tamp with your hand.
Using a mixer, whip the cream cheese with sugar until fluffy.
In a separate bowl, whip the heavy whipping cream with sugar and vanilla extract. Beat a few minutes to high peaks.
Combine the whipped cream and cream cheese. Stir with a silicone spatula, quickly, but gently, until mixed.
Conditionally divide the cream mixture into 2 parts. Put one part on top of the crust and spread. Lay out the cherry filling. Cover the remaining half of the creamy mixture. Level with a spatula and sprinkle with the remaining creamy butter crumbs.
Put in the refrigerator for several hours, or better at night.