Make the crust mixture:
In a bowl, combine crushed graham crackers, sugar, and melted butter. Stir until the texture resembles wet sand. Set aside.

Prepare the cheesecake filling:
In a large mixing bowl, beat cream cheese until smooth and creamy. Add sugar, lemon juice, vanilla, and salt. Mix until fully combined.
In a separate bowl, whip heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until light and fluffy.

Assemble the parfaits:
In serving glasses or jars, layer crust mixture, followed by cheesecake filling, and then a spoonful of cherry pie filling. Repeat layers if desired.

Chill & serve:
Refrigerate for at least 2 hours (or overnight) before serving for best texture. Garnish with extra graham cracker crumbs or whipped cream if desired.