Stir together graham cracker, melted butter, sugar and salt in a bowl. Set to the side.
Put a rack in the middle of oven. Preheat oven to 350 degrees Fahrenheit.
Beat cream cheese in a large bowl with an electric stand mixer at medium speed until fluffy. Reduce speed to low and add eggs one at a time, mixing well after each addition. Add one cup granulated sugar and the one teaspoon vanilla. Mix until well combined, scraping down sides of bowl with a spatula as needed.
Place cupcake liners in muffin pan. Using a medium cookie scoop--scoop graham cracker filling in each liner. Then using another scoop, scoop cheesecake batter on top of the graham cracker until 3/4 full. Repeat until all the batter is used.
Bake at 350 degrees Fahrenheit for 25 minutes.
Remove from the oven, let cool on a wire rack until at room temperature about 1 hour. Then, transfer to the refrigerator.
Before serving scoop 1 tablespoon of cherry pie filling on top and add 1,2, or even 3 eyeball candies! Repeat until all cheesecakes are decorated. Enjoy immediately or refrigerate until ready to serve.