Prepare the cake mix as directed on the back of the box, and bake as directed in a 9x13 pan.
Once the cake is done place on a cooling rack for 15 minutes to cool down a bit.
Then with a skewer, straw or other small round item poke holes all over the cake.
Bring your water to a boil and then stir in the cherry gelatin and stir until fully dissolved.
Pour the cherry gelatin evenly over the cake. Cover and refrigerate for 2 hours.
Once the cake is cooled you will begin working on the cheesecake topping.
In a stand mixer combine the softened cream cheese, vanilla, and powdered sugar. Blend until fully mixed. Scrape down the sides.
Fold in the whipped cream, and then spread the mixture on top of the chilled cake.
Cover the poke cake, and refrigerate for at lease 1 hour.
Right before serving top with the two cans of pie filling and top with the graham cracker crumbs. Slice and serve up this cherry poke cake!