In a large mixing bowl, pour in 5 cups of rice cereal squares, ensuring they are evenly distributed.

In a microwave-safe bowl, combine the white chocolate chips and softened cream cheese. Microwave in 30-second intervals, stirring after each, until the mixture is smooth and creamy, about 1-2 minutes total.

Stir in 1/2 cup of cherry pie filling and 1 teaspoon of vanilla extract into the melted chocolate mixture. Mix thoroughly until well-combined.

Pour the creamy cherry mixture over the rice cereal in the mixing bowl. Gently fold with a spatula until every piece is evenly coated.

Transfer the coated cereal mixture into a large resealable plastic bag. Add 1 cup of powdered sugar to the bag, seal it tightly, and shake vigorously until the cereal is generously coated.

Spread the mixture onto a parchment-lined baking sheet and allow it to cool and set at room temperature for about 30 minutes.

Once cooled, sprinkle graham cracker crumbs generously over the top.

Transfer your Cherry Cheesecake Puppy Chow into an airtight container to keep it fresh, storing it in a cool, dry place for up to one week.