Preheat oven to 350°F (175°C). Line a cupcake pan with paper liners. Set aside.

In a medium bowl, combine the crushed granola and melted butter. Press about a tablespoon of the mixture into the bottom of each cupcake liner to form the crust.

In a large bowl, beat the softened cream cheese, granulated sugar, and vanilla extract on medium-low speed until well combined. Add the eggs one at a time, beating on low speed after each addition until just incorporated.

Gently stir in the dried cranberries and white chocolate chips. Spoon the cheesecake filling into each cupcake liner, filling them about three-quarters full.

Bake for 25 minutes, or until the cheesecakes are set. Allow them to cool completely in the cupcake pan before removing. Refrigerate for at least 2 to 3 hours, or until firm.

When ready to serve, top each cheesecake with a dollop of cranberry sauce, if desired.