Preheat your oven to 350°F (175°C) if you prefer a toasted graham cracker crust. In a mixing bowl, combine graham cracker crumbs, confectioners' sugar, and melted butter. Stir until all crumbs are moistened. Firmly press this mixture into the bottom of a greased 8-inch square pan and bake for 8-10 minutes until lightly golden. Let it cool completely.

In a large mixing bowl, beat softened cream cheese with confectioners' sugar using an electric mixer until smooth and creamy, about 2-3 minutes. Gently fold in thawed frozen whipped topping until combined.

Spread the cream cheese filling evenly over the cooled graham cracker base.

Evenly distribute the cherry pie filling over the cream cheese layer, ensuring it's covered.

Cover with plastic wrap and refrigerate for at least 1 hour to let the flavors meld, preferably overnight.

Slice into squares and serve cold, garnished with extra cherry topping or mint if desired.