In a medium sized bowl, stir together graham cracker crumbs, butter and sugar. Add a tablespoon or so to each cavity. With clean fingers, press graham cracker mixture into the bottom and sides of the tart pan. Refrigerate 2 hours, at minimum, or overnight.
When ready to serve, remove tart pan from the fridge. Turn upside down and give a firm tap to each cavity to remove graham tart.
Add 1 tbsp cherry pie filling to each tart to serve.