Combine crushed graham crackers, pecans, melted butter, and sugar. Press into 9×13-inch pan; chill for 30 minutes.
Beat cream cheese, powdered sugar, vanilla, and lemon juice until smooth. Fold in whipped topping. Spread over crust.
Spoon cherry filling evenly on top. Spread remaining whipped topping for a smooth finish.
Sprinkle with toasted pecans, garnish with cherries, and refrigerate 4 hours or overnight.
