Prepare the filling by mixing cream cheese, powdered sugar, and vanilla extract.
Fold in the cherry pie filling gently until just combined.
Lay out a tortilla and place a few tablespoons of the filling in the center.
Fold the edges of the tortilla over the filling and roll it up tightly, sealing the ends.
Heat oil in a deep skillet over medium heat until hot but not smoking.
Carefully place the chimichangas seam-side-down into the hot oil, frying until golden brown all over.
Transfer the fried chimichangas to a paper towel-lined plate to drain excess oil.
Serve warm, optionally with whipped cream on top.
