Lightly grease cupcake pan.

Using a food processor, grind up 2 packages of graham crackers until sand-like crumbs or use store-bought crumbs.

Pour crumbs into a bowl.

Mix in the sugar and melted butter.

Scoop 1 tbsp of the crust into each cup and press down into a flat disk using the bottom of a flat cup or fingers.

Set aside.

Using a small bowl, whisk together sugar, cornstarch, and salt.

Using a large mixing bowl and hand mixer, beat the cream cheese until smooth and fluffy.

Beat in the sugar mixture until combined.

Beat in the sour cream, vanilla, and eggs until combined.

Melt chocolate at 30 second intervals, stirring in between, until melted and smooth.

Fold the melted chocolate into the filling mixture until combined.

Carefully fold in the cranberries.

Scoop 1½ - 2 tbsp white chocolate cheesecake batter into the cupcake liners.

Place into the oven and bake for 17-20 minutes or until the center has set.

Remove and allow to cool for 30 minutes to 1 hour on the counter.

Using a medium bowl, beat together all ingredients until stiff peaks form.

Scoop into the piping bag.

Pipe dollops on top of the cheesecakes.

Carefully place a few of the cranberries on top.