Preheat Oven:

Preheat your oven to 325°F (163°C). Line a 12-cup muffin tin with paper liners.

Prepare the Crust:

In a small bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix until the crumbs are evenly coated.

Divide the mixture evenly among the muffin cups (about 1 tablespoon per cup). Press down firmly to create a compact crust.

Bake the Crust:

Bake the crusts for 5 minutes, then remove from the oven and set aside to cool slightly.

Make the Cheesecake Filling:

In a medium mixing bowl, beat the cream cheese and sugar until smooth and creamy. Add the egg, vanilla extract, and lemon juice, and mix until fully incorporated.

Fill the Cups:

Spoon the cheesecake mixture evenly over the prepared crusts, filling each cup about 3/4 full.

Bake the Cheesecakes:

Bake in the preheated oven for 15-18 minutes, or until the centers are set. The tops may jiggle slightly, but they will firm up as they cool.

Cool and Chill:

Allow the cheesecakes to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Refrigerate for at least 1 hour to chill.

Add the Topping:

Spoon a generous amount of cherry pie filling on top of each cheesecake before serving.