Preheat oven to 350˚F and line a mini cupcake pan with liners.
Process graham crackers until fine. Add melted butter and granulated sugar then process again.
Add 1 teaspoon of crumb mixture to each liner and gently press into liner.
Mix cream cheese and sugar together until smooth. Add Greek yogurt, egg, lemon juice, and vanilla. Mix well.
Add about 1 Tablespoon of cream cheese filling to each cup.
Bake 17 to 20 minutes. Turn oven off, open the oven door and allow the cheesecakes to cool there for 1 hour.
Remove from oven and cool completely for another hour.
Top each cheesecake cup with about 1 Tablespoon cherry pie filling. Chill.
Notes
It is extremely important that your cream cheese is SOFT. You should pull it out at least 2 hours before making, but 4 hours would be best. Egg does not need to be at room temperature, but can be. For more lemony cheesecakes, add in some lemon zest. You could also top these with other pie fillings, chocolate ganache, and more. Store in the refrigerator for up to 3 days. The crust will become soft after a day or so in the fridge.