5 Tbsp. butter, softened
1 c. graham cracker crumbs
1 tsp. cinnamon
1/2 Tbsp. sugar
1 (8oz) pkg. cream cheese, softened
1/2 c. sugar
1 tsp. vanilla
1 (21oz) can cherry pie filling
To make the crust, place butter in a small bowl. Add graham cracker crumbs, cinnamon, and 1/2 Tbsp. sugar. Use a pastry blender or fork and mix together.
Put baking cups into a muffin pan. Press 1 Tbsp of the crust firmly into the bottom of each cup.
In a mixing bowl, add cream cheese, 1/2 c. sugar, and vanilla. Mix ingredients together with an electric mixer on low speed for 2 minutes.
Crack eggs into a second small bowl and throw away shells. Add eggs to the mixing bowl. Mix on high for 3 minutes. Stop several times to scrape the sides and bottom of the bowl with a scrapper.
Fill each baking cup 2/3 full of batter. Bake at 350* for 25 minutes or until cracks start forming on the cupcakes. Turn the oven off and crack the oven door open. Leave cupcakes in the oven for 10 minutes.
Use oven mitts or pot holders to remove pan from the over. Refrigerate 1 hour. Top each cupcake with pie filling.