1-Getting started: Getting started with these high altitude cherry cheesecake cupcakes is exciting, and the process is straightforward for bakers of all levels.

2-Preheat and prepare pans: First, preheat your oven to 350°F and place a rack in the center, then line a muffin pan with 24 paper liners and lightly spray them for easy release.

3-Make crust: Combine the graham cracker crumbs, sugar, salt, and melted butter in a bowl, reserving 2 tablespoons for topping, and press the remaining mixture into the liners before baking for 5 minutes to create a tasty crust.

4-Pour batter and bake: Pour the prepared vanilla cupcake batter over the crust, filling each cup no more than two-thirds to three-quarters full, then bake for about 18 minutes until the tops spring back when lightly touched.

5-Cool and core: After cooling completely, remove cores from the centers and fill them with cherry pie filling for a burst of flavor.

6-Prepare frosting: For the frosting, beat the cold cream cheese and powdered sugar until smooth, add vanilla extract and heavy cream, and beat until thick; pipe it on top, sprinkle with reserved crumbs, and garnish each cupcake with a fresh cherry.

7-Refrigerate and serve: Finally, refrigerate until serving, with the total preparation time around 1 hour and 3 minutes, including 45 minutes of prep and 18 minutes of baking.

8-Note: This recipe works well for high altitude conditions, so monitor your oven closely for best results.