Preheat the oven to 350°F (175°C).
In a bowl, combine graham cracker crumbs, sugar, and melted butter.
Press the mixture into a 9-inch pie dish.
Bake the crust for 8-10 minutes until golden brown.
Allow the crust to cool completely.
In a large bowl, beat together the softened cream cheese and sugar until smooth.
Add the heavy whipping cream, vanilla extract, and root beer to the cream cheese mixture.
Continue mixing until the filling is well blended and fluffy.
Spoon the filling into the cooled crust and spread evenly.
Refrigerate for at least 4 hours or until set.
Top with whipped topping and garnish with maraschino cherries before serving.
