In a mixing bowl, combine graham cracker crumbs, melted unsalted butter, and granulated sugar. Mix thoroughly until all the crumbs are moistened, resembling wet sand. Transfer the mixture into a 9-inch pie pan and press it firmly into the bottom and up the sides to form a sturdy crust. Bake the crust in a preheated oven at 350°F for 10 minutes or until slightly golden. Let it cool completely before filling.

In a large mixing bowl, use an electric mixer to beat the softened cream cheese until it’s smooth and creamy, which should take about 2 minutes. Gradually add powdered sugar and pure vanilla extract, and continue mixing until well combined. The mixture will become velvety; be sure to scrape down the sides for an even blend. Carefully fold in the Cool Whip until it’s completely incorporated, ensuring a light and airy filling for your Classic Cherry Delight.

Once the crust has cooled, spread the cream cheese filling evenly over the prepared graham cracker crust. Use a spatula to ensure a smooth and even layer, reaching all corners of the crust. Afterward, gently spoon cherry pie filling on top of the cream cheese layer, spreading it evenly to create a colorful and glossy topping that will enhance the dessert's visual appeal.

Place your assembled Classic Cherry Delight in the refrigerator and chill for at least 2 hours, allowing the flavors to meld and the filling to firm up. For the best texture, consider letting it chill overnight.