Melt 7 tablespoons of unsalted butter in a medium saucepan over low heat. In a mixing bowl, combine the melted butter with 1 ½ cups of graham cracker crumbs and 3 tablespoons of granulated sugar, stirring until well blended. Press this mixture firmly and evenly into the bottom of an 8x8-inch dish to create a solid crust. No need to pre-bake!

In a large mixing bowl, beat 8 ounces of softened cream cheese with an electric mixer until smooth and creamy, about 2 minutes. Gradually add 1 cup of powdered sugar and 1 teaspoon of vanilla extract, mixing until all ingredients are thoroughly incorporated. Then, gently fold in 8 ounces of Cool Whip with a spatula, ensuring the filling remains light and airy.

Spread the cream cheese filling evenly over the prepared crust, smoothing it into all corners with a spatula for an even layer. Then, open a can of cherry pie filling (21 ounces) and spoon it generously over the top of the cream cheese layer.

Cover the assembled dessert with plastic wrap and place it in the refrigerator. Chill for at least 3 hours, or until set.

Once chilled, remove the Classic Cherry Delight from the refrigerator. Cut into squares using a sharp knife for clean edges, and serve chilled.