Preheat the oven to 325°F (165°C) and prepare your cupcake pan with liners or cooking spray.

In a bowl, combine graham cracker crumbs, sugar, and melted butter until resembling wet sand. Press into each cupcake cavity.

Bake for about 5 minutes until slightly firmer. Remove and cool slightly.

In a bowl, beat cream cheese with sugar until smooth. Gradually add cornstarch, sour cream, and vanilla, blending well.

Incorporate eggs one at a time, folding in gently. Spoon filling evenly into cooled crusts.

Place the filled pan into a larger tray and fill with hot water halfway up the sides.

Bake for 18-22 minutes, until edges appear firm and centers are slightly jiggly. Cool for an hour.

Chill in the refrigerator for at least 3 hours to meld flavors.

Simmer cranberries with sugar and water until thickened. Stir in lemon juice and cool.

Prepare sugared cranberries by soaking in heated sugar water and rolling in sugar.

Whip heavy cream with powdered sugar and vanilla until stiff peaks form. Pipe onto cheesecakes in tree shapes.

Top with cooled cranberry mixture and sugared cranberries. Dust lightly with powdered sugar.