Prep the pan. Lightly butter or line a 9x13-inch pan with parchment, leaving some overhang for easy lifting. Set aside.

Make the crust. In a bowl, combine crushed graham crackers, 1/4 cup sugar, a pinch of salt, and melted butter. Stir until the mixture looks like damp sand and holds together when pressed.

Press and chill. Firmly press the crust into the bottom of the pan in an even layer. Use the bottom of a measuring cup to pack it tight. Chill for 15–20 minutes to set.

Beat the cream cheese. In a large bowl, beat softened cream cheese with 1/2 cup sugar until smooth and fluffy, about 2–3 minutes. Add vanilla and optional lemon zest. If it’s too thick, add a tablespoon or two of milk to loosen slightly.

Fold in the whipped topping. Gently fold in the whipped topping until fully combined and no streaks remain. Keep it airy; don’t overmix.

Spread the filling. Spoon the cream layer over the chilled crust. Smooth the top with an offset spatula for a level surface.

Top with cherries. Carefully spread the cherry pie filling over the cream layer. Aim for an even layer so each slice gets a good amount of fruit.

Chill to set. Cover and refrigerate for at least 4 hours, preferably overnight. This helps the layers firm up and makes slicing clean and easy.

Slice and serve. Use a sharp knife to cut into squares. Wipe the blade between cuts for neat edges. Serve chilled.