1. In a small saucepan, combine cranberries, sugar, and water. Simmer for about 10 minutes until cranberries burst and mixture thickens. Let cool, then blend into a smooth sauce and strain if desired.

2. Sprinkle gelatin over 2 tablespoons of cold water and let bloom for 5 minutes. Gently heat until dissolved, then stir into the warm cranberry sauce.

3. Whip heavy cream to soft peaks in a chilled bowl and refrigerate until needed.

4. In a separate bowl, beat cream cheese until smooth. Add vanilla and the cooled cranberry-gelatin mixture. Mix until fully incorporated.

5. Fold whipped cream into the cranberry-cream cheese base gently to keep mousse light and airy.

6. Mix graham cracker crumbs with melted butter. Press a tablespoon into each serving glass to form the base.

7. Spoon or pipe cranberry mousse over the crust layer in each glass. Tap gently to smooth out the tops.

8. Refrigerate mousse cups for 3–4 hours or overnight to set completely.

9. Top each with whipped cream and sugared cranberries before serving. Optionally garnish with a mint leaf.