For the Cherry Pie Filling - Transfer the cherry pie filling from the can into a small bowl that has a lid (or plastic wrap can be used to cover the bowl). Chill the cherry pie filling in the refrigerator for at least 2 hours before serving.
For the Mini Graham Cracker Pie Crusts - Remove the plastic dividers from the mini graham cracker crusts and discard. Set the pie crusts on 2 or 3 large plates and set aside.
For the Cream Cheese Pie Filling - In a large bowl add softened cream cheese. Beat the cream cheese with a hand or stand mixer until smooth and creamy.
To the bowl, add sweetened condensed milk. Beat until thoroughly blended.
To the bowl, add reconstituted lemon juice and vanilla extract.
With a soft spatula or sturdy spoon, stir together until combined.
Using a spoon, add the cream cheese mixture into the graham cracker crusts so that each pie has about the same amount of filling in it.
Chill in the refrigerator at least 2 hours before serving.
Once chilled and just before serving, top each mini pie with chilled cherry pie filling and a dollop of whipped cream or Cool Whip topping.