Butter a 10-inch pie plate generously. In a mixing bowl, combine the gingersnap crumbs with melted butter, mixing until fully coated. Press into the base and sides of the pie plate. Chill for 30 minutes.

In a medium saucepan, combine the cranberries, sugar, and water. Bring to a boil over medium heat, stirring frequently. Boil until the cranberries burst and thicken, about 15 minutes. Let cool slightly before blending until smooth. Chill cranberry puree for at least 15 minutes.

In a food processor, combine the cooled cranberry puree, softened cream cheese, and vanilla paste. Blend until smooth. Gently fold in Cool Whip Extra Creamy Whipped Topping until just combined.

Spread the cranberry mousse filling into the set gingersnap crust. Smooth with a spatula. Cover with plastic wrap and chill for at least 4 hours or overnight.

Once set, garnish with dollops of whipped topping, scatter sugared cranberries, and add fresh mint leaves. Slice and serve to your guests.