Preheat oven to 350 degrees F. Grease a baked doughnut pan with cooking spray (or if using a silicone flexible doughnut pan, do not grease and place on a large baking sheet), set aside.

In a medium bowl, combine the graham cracker crumbs, sugar, salt, and butter until evenly combined. Divide among the doughnut cavities of your prepared pan and press into a single layer and up the sides.

In the bowl of a stand mixer, beat together the cream cheese and sugar on low until light and fluffy. Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla until just combined. Make sure not to whip too much or too high. You don't want to incorporate too much air into the batter. Transfer the batter into a disposable pastry bag, fitted with a large plan circle tip. Pipe out the filling into the doughnut pan, on top of the crust.

Bake until the filling has puffed up and has set, and just lightly started to brown around the edges, about 30 minutes. Remove from the oven and let cool completely to room temperature. Then place in the fridge for at least 30 minutes to chill. This will make it easier for the doughnuts to come out of the pan. Carefully remove and transfer to a wire rack. Sprinkle the top with graham cracker crumbs and top with the cherry pie filling. Serve immediately or keep in the fridge until ready to eat. Enjoy!