Combine the graham cracker crumbs, melted butter and sugar in a bowl. Divide the mixture into each muffin cup and press down to form crust. Bake for 5 minutes, remove from oven and let cool completely in muffin tin.
Beat the cream cheese until light and fluffy, add the pudding mix and slowly beat in the milk until fully combined. Divide among muffin cups. Refrigerate for 10 minutes, or up to 2 days in advance (just make sure to cover with plastic wrap if chilling for a long period of time).
Top each mini cheesecake with a tablespoon of cherry pie filling. Keep refrigerated until ready to serve. Enjoy!
*If you prefer to not heat up the oven, you can place the crusts into the freezer for 10 minutes until they firm up. Proceed with recipe as written.
**Use any type of pie filling or topping you would prefer!