In a large bowl, add cream cheese and beat with a mixer until light and fluffy. Don't add in the condensed milk, lemon juice or vanilla extract yet.
Pour the condensed milk in the bowl and beat until thoroughly blended. Don't add in the lemon juice or vanilla extract yet.
Stir in the lemon juice and the vanilla extract until combined.
Pour the cream cheese mixture into the graham cracker crust.
Turn the plastic lid (that was originally on the pre-made pie crust) over, opposite of the way that it was originally on the crust pan, and set it over the cheese pie (the edges of the plastic lid should set within the opened edges of the foil crust pan).
Close the foil edges over the plastic lid (so that the lid is secure and won't slide off of the pie pan).
Chill in the refrigerator for at least 3 hours before serving.
Once chilled and just before serving, cut each piece of the pie that will be served and set them on the serving plates.
Top each piece of pie with the chilled cherry pie filling.