Put cookie or graham cracker crumbs in the bottom of cupcake liners in a muffin tin. Beat cream cheese, sugar, egg, lemon juice, and vanilla until creamy and without lumps. Spoon equal amount over crumbs.

Bake in hot oven for approximately 15 minutes. Make 6 to 9 cupcakes. When cool, top with cherries and refrigerate until ready to serve.