In a small saucepan, bring cranberries, 1/2 cup granulated sugar and orange juice to a simmer over medium heat. Continue cooking and stirring until the cranberries pop and the mixture thickens. Cool completely

Mix the ingredients for the crusts together in a small bowl. Divide mixture evenly among 10-12 small dessert dishes or 4 oz. Mason jars. Chill until ready to use.

To make the cheesecake filling, add the cream cheese and powdered sugar to a large bowl. Beat on high speed with an electric mixer until smooth and fluffy. Mix in the vanilla and cooled cranberry sauce.

In a separate bowl, beat the heavy cream with an electric mixer until stiff peaks form. Fold the whipped cream into the cream cheese mixture.

Divide the filling evenly among the prepared dessert dishes. Refrigerate for at least four hours, or until firm. Top with whipped cream and sugared cranberries, to serve.