1/2 c. graham cracker crumbs
3 tbsp. butter, melted
1/4 c. sugar
1/2 tsp. cinnamon

1 (8 oz.) pkg. cream cheese
1 c. powdered sugar
1 tbsp. milk
1 (8 oz.) container Cool Whip
1 (21 oz.) can cherry pie filling

Melt butter and combine with graham cracker crumbs, sugar and cinnamon. Pat in a 9 x 13 inch pan. Refrigerate crust while preparing filling. Combine cream cheese, powdered sugar, and milk. Beat until smooth. Beat in Cool Whip. Spread evenly over graham cracker crust. Refrigerate until cool. Spread cherry pie filling over top. Chill.