1. Combine the graham cracker crumbs and melted butter in a bowl until the mixture looks like wet sand.

2. Divide the crumb mixture evenly between 6 small dessert cups and press it gently into the bottom of each cup.

3. In a large mixing bowl, beat the mascarpone cheese, cream cheese, powdered sugar, and vanilla extract until smooth.

4. Add the melted white chocolate and mix until fully combined and creamy.

5. In a separate bowl, whip the heavy whipping cream until soft peaks form.

6. Gently fold the whipped cream into the white chocolate mixture until light and fluffy.

7. Spoon or pipe the filling over the crumb base in each dessert cup.

8. Top each cup with cranberry sauce or cranberry compote.

9. Refrigerate for 2 to 4 hours, or until chilled and set.

10. Garnish with fresh cranberries and a light sprinkle of sweetened shredded coconut or powdered sugar before serving.