Preheat oven to 375℉. Line cupcake tins with 16 to 18 paper liners.
In a medium bowl, use an electric mixer to beat the eggs with the sugar. Add pieces of cream cheese a little at a time. Beat until smooth, about 5 minutes. Mix in the vanilla extract.
Place a vanilla wafer in each paper cupcake liner. Fill ¾ full with cream cheese mixture.
Bake for 10 to 12 minutes, or until the cheesecake mixture is set. Cool completely.
Remove cupcake liners and gently top with cherry pie filling. Refrigerate until ready to serve.