Crush one sleeve of graham crackers into tiny crumbs and smooth them out in a 9-inch x 13-inch baking dish. Do not pack the crumbs down.
In a bowl, mix together softened cream cheese and the jar of marshmallow fluff. Mix well.
Fold in the cool whip one tub at a time. Make sure you are mixing the ingredients very well using a spoon or spatula. Do not use a hand mixer or stand mixer.
Using a clean spoon or offset spatula, gently smooth the cheesecake mixture over the graham cracker crumbs. (You will want to work from the outside in and make sure you are moving large amounts. The crumbs are not stuck to the bottom of the pan so you will need to work gently or you will end up mixing the crumbs into your cheesecake dip.)
Top the cheesecake layer with cherry pie filling. Carefully spread the pie filling all over the top.
Chill until ready to serve, at least 1 hour.
To serve, break up the remaining 2 sleeves of graham crackers for dippers
6 cups of whipped topping is equal to TWO 8-ounce tubs of Cool Whip. Or 2 recipes of the homemade stuff.