1. In a small bowl, stir the graham cracker crumbs and melted butter until evenly combined.

2. Divide the crumb mixture among 4 dessert cups and press lightly into the bottom of each cup.

3. In a saucepan over medium heat, combine the cranberries, granulated sugar, and water.

4. Cook for 8 to 10 minutes, stirring often, until the cranberries burst and the mixture becomes soft and jammy.

5. Let the cranberry mixture cool slightly, then blend or mash until mostly smooth.

6. In a mixing bowl, beat the softened cream cheese until smooth.

7. Add the cranberry mixture and vanilla extract, then mix until fully combined and creamy.

8. In a separate bowl, whip the heavy cream with the powdered sugar until soft peaks form.

9. Gently fold the whipped cream into the cranberry cream cheese mixture until light and fluffy.

10. Spoon or pipe the mousse over the crumb base in each cup.

11. Cover and chill for at least 2 hours, or until set.

12. Top with whipped topping, sugared cranberries, and rosemary sprigs just before serving.