Add the graham crackers, sugar, and salt to a food processor. Pulse until the crackers are finely ground.
Add the melted butter and pulse until the crumbs are completely coated with butter.
Divide the crumbs evenly into 6 half pint sized mason jars.
Press the graham cracker crumbs evenly into the bottom of the jars.
Add the heavy cream to a large mixing bowl. Beat using a hand mixe ron medium until stiff peaks form. Set aside.
Add the cream cheese to a separate large mixing bowl. Beat until smooth.
Add the vanilla, sugar, lemon juice, and salt into the cream cheese. Continue mixing until completely combined.
Fold half of the whipped cream into the cream cheese mixture.
Once incorporated, fold in the remaining whipped cream.
Add the cheesecake mixture into a piping back fitted with a round tip or just a coupler. Pipe the mixture evenly into the 6 mason jars.
Cherry Pie Filling
Add the cherries to a saucepan and cover with a lid. Cook over medium heat until the cherries begin to break down and release their juice.
In a small bowl, add the sugar and cornstarch. Stir until combined.
Once the cherries break down, add the sugar and cornstarch mixture to the cherries. Stir to combine. Allow the cherries to return to a simmer and reduce the heat too low. Continue cooking until the sauce has thickened, approximately 2 minutes.
Allow the cherry pie filling to cool completely before spooning over the cheesecake.
Cover and refrigerate the jars until ready to serve or overnight.