1. Add the cranberries, granulated sugar, and orange juice to a small saucepan over medium heat. Cook for 8 to 10 minutes, stirring occasionally, until the cranberries burst and soften.

2. Remove from the heat and let the mixture cool slightly. Blend until smooth, then strain through a fine-mesh sieve if you want an extra silky texture. Let it cool completely.

3. In a small bowl, stir together the graham cracker crumbs and melted butter until evenly combined.

4. Divide the crumb mixture among 6 dessert cups and press it down lightly to make the base layer.

5. In a medium mixing bowl, beat the softened cream cheese and vanilla extract until smooth.

6. Add the cooled cranberry mixture to the cream cheese and beat until fully combined and creamy.

7. In a separate bowl, whip the heavy cream with the powdered sugar until soft peaks form.

8. Gently fold the whipped cream into the cranberry mixture until no streaks remain and the mousse looks light and fluffy.

9. Spoon or pipe the mousse over the crumb bases in the dessert cups.

10. Chill for 2 to 4 hours, or until set.

11. Before serving, top each cup with whipped cream and garnish with sugared cranberries.