Preheat oven to 350°F. Line a sheet pan with parchment paper and set aside.

In a medium mixing bowl, add brown sugar and butter, cut into pieces. Microwave in 30 second increments, stirring between, until mixture is bubbling and sugar is dissolved into the butter. (this took 1 minute total in my microwave)

Place graham cracker sheets in a ziploc bag and crush with a mallet or rolling pin.

When sugar, butter mixture comes out of the microwave, stir in 1 teaspoon of vanilla extract. Add the graham cracker pieces and stir until fully coated.

Transfer the graham cracker mixture to the prepared sheet pan and sprinkle with granulated sugar.

Bake for 10 -12 minutes, stirring halfway through baking.

Remove candied graham crackers from the oven and allow to cool completely. Break apart into pieces.

In a large mixing bowl, beat softened cream cheese and remaining 3 teaspoons of vanilla extract until fluffy.

Add the entire tub of whipped topping and beat until combined.

Add in the powdered sugar and cheesecake pudding mix and beat again until smooth.

Fold in the cherry pie filling until mixture is evenly stirred.

Add in miniature marshmallows and cooled graham cracker pieces and stir gently.

Transfer mixture to a serving bowl and serve immediately.