In a mixing bowl, beat the softened cream cheese, granulated sugar, vanilla extract, and salt until smooth and creamy.
Gently fold in the cherry pie filling until well combined, but be careful not to overmix.
Lay a tortilla flat and spoon about 2-3 tablespoons of the cheesecake filling onto the center.
Fold the sides of the tortilla over the filling, then roll it up tightly from the bottom, securing the filling inside.
In a large skillet, heat the vegetable oil over medium heat until hot, but not smoking.
Carefully add the rolled chimichangas seam-side down, frying them in batches if necessary.
Fry for about 2-3 minutes on each side or until golden brown and crispy.
Once fried, remove the chimichangas and drain them on paper towels to absorb excess oil.
While still warm, dust the chimichangas with powdered sugar and serve with additional cherry pie filling, if desired.
