In a mixing bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Stir everything together until the crumbs look evenly coated and slightly damp from the butter.

Press this mixture firmly into the bottom of a 9x13-inch baking dish. Use the back of a spoon or the bottom of a measuring cup to pack it down evenly.

In a separate bowl, beat the softened cream cheese, powdered sugar, and vanilla extract together until smooth and creamy.

Spread the cream cheese mixture evenly over the prepared graham cracker crust.

Spoon the cherry pie filling over the top of the cream cheese layer, spreading it out evenly.

In another bowl, whip the heavy cream using a hand mixer until firm peaks form.

Dollop the whipped cream evenly across the top of the cherry filling and gently spread it out using a spatula.

Sprinkle chocolate shavings or grated chocolate over the topping if desired.

Cover the dish tightly with plastic wrap and refrigerate for at least two hours.

Once fully chilled, cut the dessert into squares or slices using a sharp knife.

Serve chilled straight from the fridge for the best texture.