Step 1: Preheat your oven to 350°F (175°C). Line a mini muffin tin with paper liners.
Step 2: In a medium bowl, combine the graham cracker crumbs, 1/4 cup granulated sugar, and melted butter. Mix until well combined. Press about a tablespoon of this mixture evenly into the bottom of each prepared muffin liner, forming the crust.
Step 3: In a separate bowl, beat the softened cream cheese and 1/4 cup granulated sugar with an electric mixer until smooth and creamy. Beat in the egg and vanilla extract until just combined. Be careful not to overmix.
Step 4: Spoon the cheesecake filling over the prepared graham cracker crusts in the muffin tin, filling each liner about two-thirds full.
Step 5: In a small saucepan, combine the 1 cup fresh cranberries, 1/4 cup granulated sugar, and 1 tablespoon water. Cook over medium heat, stirring occasionally, until the sugar dissolves and the cranberries are coated and just begin to soften, about 3-5 minutes. Remove from heat and let them cool slightly.
Step 6: Carefully place a few of the sugared cranberries on top of each cheesecake bite in the muffin tin.
Step 7: Bake for 15-20 minutes, or until the cheesecake filling is set and the edges are lightly golden. The center may still have a slight jiggle.
Step 8: Remove from the oven and let the cheesecake bites cool completely in the muffin tin on a wire rack. Once cooled, transfer to the refrigerator and chill for at least 2-3 hours, or until thoroughly cold and firm.
Step 9: Before serving, garnish each cheesecake bite with a dollop of whipped cream, a few fresh cranberries, an optional mint leaf, and a light dusting of powdered sugar. Serve chilled and enjoy!