1 (8 oz. ) pkg. cream cheese
Beat the cream cheeses until light and fluffy. Blend in 1/2 cup sugar and vanilla. Fold in beaten egg whites.
Spoon into Graham Cracker Shell. bake at 325 degrees for 25 minutes or until filling is set.
Drain cherries, reserving 1/2 cup juice. Combine cherry juice, food color, 1/4 cup sugar and cornstarch in saucepan.
Cook on medium heat until thick. Remove from heat and cool slightly.
Arrange cherries over cheese filling. Spoon sauce over top of cherries. Chill in refrigerator until serving time.
Combine 1-1/2 cups graham cracker crumbs (about 20), 1/4 cup brown sugar, firmly packed, and 1/3 cup melted butter or margarine in bowl. Mix until crumbly. Press on bottom and sides of a 9-inch pie pan.