Fluffy Easter Cheesecake

1 pkg. (8 oz.) Cream Cheese, softened
1/3 cup sugar
1 tub (8 oz.) Cool Whip Whipped Topping, thawed
1 Graham Pie Crust (6 oz.)
16 jelly beans or other assorted small Easter candy (optional)

Beat cream cheese and sugar in large bowl with wire whisk or electric mixer until well blended.Gently stir in whipped topping. Spoon into crust. Refrigerate 3 hours or until set. Garnish with candy if desired. Or omit candies. Top cheesecake with 1 cup cherry pie filling. Makes 8 servings