Lightly butter a 10-inch pie plate to create a non-stick surface for the crust.

In a medium saucepan, combine cranberries, sugar, and water. Bring to a boil, then reduce to a simmer for 15 minutes, stirring occasionally.

Once cooled, blend the cranberry mixture until smooth and chill in the refrigerator.

In a mixing bowl, combine gingersnap crumbs and melted butter, then press into the pie plate to form a crust. Refrigerate for 30 minutes.

Blend the chilled cranberry puree with softened cream cheese and vanilla paste until smooth.

Gently fold in the whipped topping until fully combined.

Spread the cranberry mousse filling into the crust, smoothing the top.

Cover with plastic wrap and refrigerate for several hours or ideally overnight.

Before serving, garnish with whipped topping, sugared cranberries, and mint leaves.