MAKE THE GRAHAM CRUMBS. In a bowl, mix the graham cracker crumbs, sugar, salt and butter until well combined; set aside.

MAKE THE CHEESECAKE MOUSSE. In a stand mixer fitted with the paddle attachment, cream the cream cheese and sugar until light and fluffy, scraping down the sides and bottom, as needed, about 5 minutes.

Add the vanilla and mix to combine.

Meanwhile, in a large bowl, whip the heavy cream to medium peaks.

Fold the whipped cream into the cheesecake mixture until well combined; transfer to a piping bag.

TO ASSEMBLE, spoon some of the Graham Crumbs into the bottoms of 6 parfait or rocks glasses, using half of the crumbs.

Pipe a layer of Cheesecake Mousse over the crumbs, using half of the mousse.

Add another layer of crumbs followed by another layer of the mousse and refrigerate for at least 1 hour.

When ready to serve, top with a cherry and a spoonful of the cherry syrup.