Prepare a muffin pan with liners.

Combine the graham cracker crumbs and melted butter in a small bowl.

Divide the crumb mixture between the muffin tin cavities and gently press down with a spoon to form the crust.

Beat the cream cheese and sugar in a large bowl on medium-high speed until smooth and creamy.

Slowly add the heavy cream to the cream cheese mixture, and beat it on low speed.

Add the gelatin and cold water to a microwave-safe bowl and heat for 10 seconds or so until you have a clear liquid. Give it a good stir, then add the warm gelatin mixture to the bowl of cheesecake filling, and stir until well combined.

Divide the mixture between 2 bowls and add blue food coloring to one bowl. Stir until a solid color has formed. Add each color to a separate piping bag.

Pipe blue on top of the Graham cracker crusts, then gently spread from the inside out with a small spoon. The mixture will be thick, so spreading is necessary.

Repeat with the white layer, making sure to flatten the top as best you can.

Put the muffin tin in the freezer for 2 hours to allow the cheesecakes to set.

Unmold (unwrap if desired), then top with cherry pie filling once ready to serve.