1 (8 oz.) pkg. cream cheese, softened
1/2 c. sugar
2 c. Cool Whip, thawed
1 (9 inch) graham cracker crust, unbaked
1 c. canned cherry pie filling

Beat together cream cheese and sugar until creamy. Blend in Cool Whip. Pour into graham cracker crust. Top pie with cherry pie filling. Chill at least 3 hours before serving.