Preheat your oven to 350°F (175°C). In a food processor, pulse the graham crackers and granulated sugar until finely crushed. Pour in the melted butter and pulse again until combined. Press the mixture firmly into a greased 9x13-inch baking pan. Bake for 8-10 minutes until lightly golden, then let it cool completely. For a no-bake option, freeze the crust for 10 minutes instead.

In a large mixing bowl, beat together the softened cream cheese, powdered sugar, vanilla extract, and optional lemon juice with a hand mixer on medium speed until smooth and creamy, about 2-3 minutes. Gently fold in the thawed whipped topping until well incorporated.

Spread the cream cheese mixture evenly over the cooled graham cracker crust with a spatula. Cover the dessert with plastic wrap and chill in the refrigerator for a minimum of 2 hours, preferably overnight.

To serve, cut the Cherry Delight into squares and top each piece with a generous dollop of cherry pie filling.