Low Fat Mini Cherry Cheesecakes

1. Heat oven to 375 °F (190 °C). Place 12 cupcake liners in a cupcake pan. 2. In a small bowl, combine graham cracker crumbs and butter, mix well. 3. Spoon a tablespoon of crumb mixture into the bottom of each liner. Refrigerate until ready to go. 4. In a medium bowl, using a hand mixer, beat both cream cheeses until fluffy. 5. Add lemon juice, egg whites, vanilla and sugar and beat until smooth. 6. Spoon 2 tablespoons of mixture into each muffin liner; bake until set, about 15 minutes. 7. Remove and allow to cool. Top each cheesecake with 1 tablespoon cherry pie filling.