Using either a stand mixer or a medium-sized mixing bowl and a handheld mixer on high speed, beat the cream cheese, clear vanilla, and almond extract for 1½ minutes until smooth.
Add the marshmallow fluff and continue mixing on medium speed for another 1 to 1½ minutes until smooth.
Fold in the whipped topping until completely incorporated.
Evenly spread the cheesecake into an 8x8-inch glass baking dish.
Top the cheesecake with the canned cherry pie filling. Cover and chill in the refrigerator for 1 hour before serving with graham crackers.