In a small bowl, combine the graham cracker crumbs, sugar, and melted butter, mixing well with a fork. (You want every crumb coated in the butter as this will be the glue that holds it together.) If needed, add more butter.
In a medium bowl, add cream cheese, sweetened condensed milk, lemon juice, and vanilla. Use a hand mixer to combine.
Press half of the graham cracker crust to the bottom of a pint mason jar.
Add half the cheesecake filling to the jar, filling about ¾ of the way up.
Top with half the cherry pie filling. Repeat with the remaining ingredients.
Place the jars of cheesecake in the refrigerator to chill for a minimum of 2 hours, up to overnight.