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Line a 9×13 baking dish with foil and lightly spray with nonstick spray.
Combine sugar, sour cream, butter, and salt in a heavy 2-quart saucepan over medium heat.
Bring to boil, stirring often. Continue cooking to soft-ball stage (238°F).
Remove from heat and stir in white chocolate chips until melted and smooth.
Add marshmallow creme and vanilla extract, stirring until completely blended.
Fold in dried cranberries until evenly distributed.
Pour mixture into prepared pan, smooth top, and cool to room temperature.
Chill for 3–4 hours before cutting into squares.