In a bowl, combine graham cracker crumbs, butter and sugar. Blend well and press into the bottom of a 9 inch springform pan. In a large bowl, blend the whipped topping powder as directed on package and beat until thick. Cut the cream cheese into small cubes and drop them into the whipped topping, one at a time, while beating. Pour in the cherry brandy and beat another 5 minutes at high speed. Add the filling into the graham cracker crust by spoon, and smooth the top. Refrigerate 2 to 4 hours, or until set.