Heat the oven to 350°F (175°C) and grease a 9-by-13-inch baking pan. Prepare the cake mix with the eggs, water, and vegetable oil according to the package directions, then spread the batter evenly in the prepared pan.

Bake the cake for 28 to 33 minutes, or until the center springs back lightly and a toothpick inserted in the middle comes out clean. Let it cool in the pan for about 10 to 15 minutes before making the holes.

Use the handle of a wooden spoon or a large round skewer to poke holes throughout the cake, spacing them about 1 inch apart. Make the holes deep enough to hold filling, but avoid tearing up the cake or pushing all the way through the bottom.

Spoon roughly half of the cherry pie filling over the cake, gently working some of the cherry pieces and sauce into the holes. Spread the remaining sauce across the surface only after the cheesecake topping is ready.

Beat the softened cream cheese, powdered sugar, and vanilla extract until completely smooth. Fold in the thawed whipped topping until the mixture is evenly combined, light, and creamy.

Spread the cheesecake topping carefully over the cooled cake, using an offset spatula or the back of a spoon to reach the corners. Spoon the remaining cherry pie filling over the top in stripes, dollops, or a light layer.

Refrigerate the finished cake until thoroughly chilled and set, at least 1 hour and preferably 2 hours. Slice with a sharp knife wiped clean between cuts, then serve cold.