Preheat your oven to 375°F (190°C) and lightly spray a mini muffin pan with nonstick cooking spray.

Roll out the puff pastry sheets on a lightly floured surface and cut each sheet into 4x4 squares.

In a medium bowl, combine the cream cheese, granulated sugar, and vanilla extract. Beat until smooth.

Spoon approximately 1 teaspoon of the cream cheese mixture into each puff pastry square and add half a tablespoon of cherry pie filling on top.

Place the muffin tin in the oven and bake for 18 to 22 minutes until golden brown.

Let them cool in the tin for a few minutes, then transfer to a wire rack. For icing, whisk powdered sugar and milk together and drizzle over bites.

Serve at room temperature, arranged on a dessert platter.