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Mix the graham cracker crumbs, brown sugar, and butter in a small or medium bowl.
Make sure the crumbs are coated evenly in butter.
Press the crumb mixture into the bottom of a 13x9 baking dish or pan, and set it in the freezer for about 15 minutes while you make the cream cheese filling.
In a large bowl, use an electric mixer to combine the cream cheese, sugar, and vanilla extract until smooth.
Add the thawed whipped topping and continue mixing at low speed until everything is mixed.
Spoon the cream cheese filling over the graham cracker crust and spread it out evenly.
Pour both cans of the cherry pie filling over the cream cheese layer.
Cover the dessert with plastic wrap, and place it in the fridge for at least 4 hours.
Serve and enjoy!