Butter a 10 inch pie plate generously.

Put the cranberries, sugar, and water in a medium saucepan and stir to combine. Bring to a boil while stirring often until the sugar dissolves. Lower the heat and let it bubble gently for about 15 minutes until thickened. Stir frequently to avoid scorching. Once done, remove from heat and transfer to a high-speed blender or food processor to puree until smooth. Chill the puree.

Combine gingersnap crumbs with melted butter in a bowl. Press this mixture firmly into your pie plate using the bottom of a measuring cup for an even layer. Place it in the refrigerator while you proceed with preparing the filling.

Blend the cooled cranberry puree with cream cheese and vanilla paste until completely smooth and lump-free.

Gently fold in thawed whipped topping into your cranberry mixture until there are no streaks left visible.

Spread the cranberry mousse evenly into your chilled gingersnap crust.

Place your assembled pie back in the refrigerator for several hours or overnight.

Before serving, add dollops of whipped topping along with sugared cranberries and fresh mint leaves for an elegant finish.