Start by making the graham cracker crust. Use a food processor to pulse graham cracker sheets and melted butter until fine crumbs. Press into a 9-inch springform pan and freeze for at least 20 minutes.
Prepare the white chocolate cheesecake filling. Cream together softened cream cheese and sugar in a large bowl until light and fluffy.
Slowly melt the white chocolate using a double boiler or microwave (use 50% power in 30-second increments). Add melted white chocolate to the cream cheese mixture and stir together.
Whip the heavy cream until stiff peaks form. Gently fold it into the cream cheese mixture, being careful not to overmix. Pour into the graham cracker crust, cover, and refrigerate for 6 hours or overnight.
Make the cranberry jam by simmering fresh cranberries, water, sugar, and cornstarch until it thickens (about 8-10 minutes). Refrigerate once thickened.
Create sugared cranberries by coating them in a sugar-water mixture. Allow them to dry for about 1 hour.
Whip homemade whipped cream until stiff peaks form.
To assemble, spread fresh cranberry jam over the white chocolate cheesecake filling, add a layer of whipped cream, and top with sugared cranberries. Optionally, pipe whipped cream around the edges.