Make the Crust:

In a medium bowl, combine graham cracker crumbs, granulated sugar, and a pinch of salt.

Pour the melted butter over the crumbs and mix with a fork or your hands until the mixture resembles wet sand and holds together when pinched.

Press the mixture firmly and evenly into the bottom and up the sides of a 9-inch pie plate. Use the bottom of a measuring cup to help compact it.

Place the crust in the refrigerator to chill while you prepare the filling.

Prepare the Filling:

In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until completely smooth, about 1-2 minutes.

Add the powdered sugar and vanilla extract. Beat on low speed initially, then increase to medium until fully combined and smooth. Scrape down the sides of the bowl as needed. Set this mixture aside.

In a separate clean bowl (or the bowl of a stand mixer), pour the cold heavy cream. Whip on medium-high speed until stiff peaks form, about 2-4 minutes. The cream should be thick and billowy.

Combine and Assemble:

Gently fold the whipped cream into the cream cheese mixture in two additions. Use a large spatula and a light hand to maintain the airy texture.

Fold in the mini chocolate chips until evenly distributed.

Remove the chilled crust from the refrigerator. Spread about two-thirds of the cream filling into the crust in an even layer.

Spoon the cherry pie filling over the cream layer, spreading it gently or leaving it in dollops.

Carefully spread or dollop the remaining cream filling over the cherries. You can create a swirled design or cover the cherries completely.

Chill to Set:

Cover the pie loosely with plastic wrap or a lid. Refrigerate for at least 4 hours, but ideally overnight, to allow the filling to set completely and the flavors to meld.