Place 8 ounces cream cheese in the bowl of a stand mixer (or large bowl if using an electric hand mixer). Let sit at room temperature until softened.

Line an 8x8-inch baking pan with 2 sheets of parchment paper, positioning them perpendicular to each other, so that the parchment hangs about 2 inches over all 4 sides of the pan to form a sling.

Melt 1 stick unsalted butter in a small microwave-safe bowl in 20-second bursts until mostly melted, (it will melt completely as it sits). Set aside to cool slightly.

Add 12 whole graham crackers, 2 tablespoons granulated sugar and ¾ teaspoon kosher salt in a food processor. Process until the crackers are the texture of sand, about 15 seconds. Add the butter and pulse to combine, 6 to 8 (1-second) pulses.

Transfer the mixture to the baking pan. Use the bottom of a measuring cup or your fingers to press the crumbs into an even layer, making sure to reach the edges and fill the corners. Refrigerate while you prepare the filling.

Add ¾ cup granulated sugar and ¼ teaspoon kosher salt to the bowl of cream cheese. Beat with the paddle attachment, starting at medium speed and gradually increase to high, until creamy and fluffy, 2 to 3 minutes. Stop and scrape down the bottom and sides of the bowl as needed.

Scrape down the sides of the bowl. Finely grate the zest of ½ medium lemon until you have ½ teaspoon. Add the zest, 2 cups cold heavy cream, and 1 ½ teaspoons vanilla extract to the cream cheese mixture. Beat on low speed until combined, then increase the speed to medium-high and beat until medium peaks form, about 2 minutes total.

Dollop the cream cheese mixture into the baking dish and spread into an even layer. Spoon 1 (21-ounce) can cherry pie filling over the cream cheese mixture and spread into an even layer. Cover and refrigerate for at least 4 hours or up to overnight.

When ready to serve, grasp the excess parchment and transfer the cherry delight slab to a cutting board. Cut into 12 pieces, wiping the knife between each cut for cleaner cuts.