In a mixing bowl, combine the graham cracker crumbs, melted unsalted butter, and sugar. Stir until it resembles wet sand. Firmly press into the bottom of a greased springform pan and bake at 325°F (160°C) for about 10 minutes. Set aside to cool.

Place the softened cream cheese in a large mixing bowl and beat on medium speed for 2-3 minutes until smooth and creamy.

Pour in the melted white chocolate chips and mix on low speed until fully incorporated.

Add the eggs one at a time, beating well after each addition.

Stir in the vanilla extract using a spatula to evenly blend.

Pour the cream cheese filling over the cooled graham cracker crust and smooth the top.

Bake at 325°F (160°C) for 50-60 minutes or until slightly jiggly in the center.

Allow to cool to room temperature, then refrigerate for at least 4 hours, preferably overnight.

Spread the cranberry sauce over the top of the cheesecake.

Whip the heavy cream until stiff peaks form and spread over the cranberry layer.

Slice and serve the cheesecake chilled.