Step 1: Prepare the Graham Cracker Base

1. Preheat the oven to 350°F (180°C) and line a cupcake tin with liners.
2. Mix the graham cracker crumbs, melted butter, and sugar until well combined.
3. Press about 1 tablespoon of the mixture into the bottom of each cupcake liner. Reserve any extra crumbs for decoration.

Step 2: Mix the Dry Ingredients

1. In a large bowl, whisk together the cake flour, sugar, baking powder, and salt.
2. Add the softened butter and mix until the mixture resembles coarse crumbs.

Step 3: Combine the Wet Ingredients

1. In another bowl, whisk the milk, oil, sour cream, eggs, and vanilla extract until smooth.
2. Gradually add the wet mixture to the dry ingredients, stirring gently until just combined.

Step 4: Bake the Cupcakes

1. Fill each cupcake liner about 2/3 full with the batter.
2. Bake for 16-22 minutes or until a toothpick inserted into the center comes out clean.
3. Let the cupcakes cool completely on a wire rack.

Step 5: Make the Cherry Filling

1. Combine the cherries, sugar, and lemon juice in a saucepan. Cook over medium heat for 15-20 minutes, stirring occasionally.
2. Mix the cornstarch and water to form a slurry, then stir it into the cherry mixture. Cook for 2 more minutes until thickened.
3. Let the filling cool completely.

Step 6: Prepare the Cream Cheese Frosting

1. Beat the butter in a bowl until light and fluffy.
2. Add the cold cream cheese and beat until smooth.
3. Gradually add powdered sugar, then mix in heavy cream and vanilla paste until fluffy.

Step 7: Assemble the Cupcakes

1. Use a cupcake corer or a knife to remove the centers of the cupcakes.
2. Fill the centers with the cooled cherry filling.
3. Pipe frosting around the edges of each cupcake, then roll the frosting edges in reserved graham cracker crumbs.
4. Spoon more cherry filling into the center and top with a fresh cherry.