Line a 9x13 inch baking dish with parchment paper, leaving some overhang on the sides for easy removal later. In a medium bowl, combine the graham cracker crumbs with the melted and cooled butter, stirring until the mixture resembles wet sand. Press this mixture firmly and evenly into the bottom of the prepared pan, using the bottom of a measuring cup to create an even, compact layer. This creates a sturdy foundation that won't become soggy.

Pour the heavy cream into a chilled bowl and whip it with an electric mixer on medium-high speed until soft peaks form—this should take about 2-3 minutes. The cream should hold its shape but still look light and fluffy, not stiff or buttery. Transfer the whipped cream to a separate clean bowl and set aside. I like to chill my mixing bowl beforehand because it helps the cream whip faster and more evenly.

In a large bowl, beat the softened cream cheese and sugar together with an electric mixer on medium speed for 2 minutes until smooth and fluffy—don't overmix or the filling will become too airy and lose its dense, creamy texture. Add the vanilla extract, fresh lemon juice, and salt, and beat for another 30 seconds until combined. Gently fold the whipped cream from Step 2 into the cream cheese mixture using a rubber spatula, working in two additions and folding just until no white streaks remain. This folding technique keeps the filling light and airy while maintaining its structure.

Spread the cheesecake filling evenly over the crust from Step 1, smoothing the top with a spatula. Cover the pan with plastic wrap and refrigerate for at least 4 hours, or until the filling is set and firm to the touch. This chilling time is essential for the bars to hold their shape when cut and for the flavors to meld beautifully.

Remove the bars from the refrigerator and spread or spoon the cherry pie filling evenly over the chilled cheesecake layer. Cut into squares using a sharp knife dipped in warm water and wiped clean between cuts to ensure clean edges. Serve immediately, or keep refrigerated until ready to serve. I find that adding the cherry topping just before serving keeps it from making the cheesecake layer too moist.