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Preheat your oven to 350°F (175°C) and line two 24-cup mini muffin tins with paper liners.
Crush the vanilla wafers until they’re in fine crumbs and add about ½ teaspoon of the crumbs to the bottom of each lined muffin cup.
In a large mixing bowl, beat the cream cheese, sugar, eggs, and vanilla extract until smooth and fluffy.
Divide the cheesecake mixture evenly among the muffin cups, filling each one almost to the top.
Bake for 15 minutes, or until the centers are slightly jiggly but the edges are firm. Allow to cool completely in the pans.
Top each cheesecake with a teaspoon of cherry pie filling.
Serve and enjoy!