Line a standard sized cupcake tin with 10-12 paper liners and set aside. You can also serve these mini mousse cakes in serving cups or jars if you prefer.

In a medium bowl, mix together graham cracker crumbs, sugar, and butter until moistened.

Drop about 1-2 tablespoons of the crust into the bottom of each cupcake cup. Use the bottom of a cup to very firmly press the crust into the pan. If you plan on serving these in glass cups or jars, just drop the crust into it - no need to pack it in.

Set aside in the fridge while you work on the mousse.

Add cream cheese into a large bowl. Using an electric mixer fitted with the paddle attachment, beat the cheese until smooth and lump free.

Add powdered sugar, salt, sour cream, and vanilla. Mix together on low speed to combine then whip on medium-high speed until smooth. Set aside to whip the cream.

Pour the cold heavy cream into a separate large bowl. You can use the same electric mixer beaters (no need to wash them). Whip the cream on high speed until it reaches stiff peaks.

Add about half of the whipped cream to the cream cheese mixture and gently fold it in to combine. Add the remaining whipped cream and fold together until combined. Take care not to overmix or the cream will deflate.

Drop about 4 to 5 tablespoons of filling over each graham cracker crust in your cupcake tin. Spread into an even layer.

Spoon about ½ a teaspoon of cranberry sauce on top of each cake (you can add more or less if you prefer). Use a toothpick or knife to lightly swirl it into the mousse.

Chill the cakes for 6 to 8 hours or until the mousse has firmed up and thickened slightly. Serve as is or with a dollop of whipped cream and sugared cranberries!