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Combine 2¼ cups milk, 2 cups oats, ½ cup yogurt, 2 teaspoons vanilla, 1 tablespoon chia seeds, ½ teaspoon cinnamon and ¼ teaspoon salt; stir well. Cover and refrigerate for at least 12 hours (and up to 4 days).
Meanwhile, combine 2 cups cranberries, 1 teaspoon orange zest, ⅓ cup orange juice, 1½ tablespoons sugar and ⅛ teaspoon ginger in a small saucepan; bring to a boil over medium-high heat, stirring occasionally. Reduce heat to low; simmer, stirring occasionally, until most cranberries burst and the mixture thickens slightly, about 10 minutes. Let cool to room temperature, about 1 hour; cover and refrigerate until ready to use (up to 4 days). (Alternatively, microwave on High in a covered medium heatproof bowl, stirring once, until most cranberries burst and the mixture thickens slightly, about 10 minutes.)
Meanwhile, place ¾ cup cream cheese, 1½ tablespoons half-and-half, 1 teaspoon honey and the remaining 2 teaspoons vanilla in a medium bowl; stir with a rubber spatula until fully combined, about 1 minute. Cover and refrigerate until ready to use (up to 4 days).
Spoon 2 tablespoons of the cooled cranberry mixture into each of 4 (16-ounce) jars; spoon ½ cup oat mixture over each. Top each with 1½ tablespoons cream cheese mixture. Repeat the layers. Top each jar with 2 tablespoons graham cracker crumbs.