Begin by buttering a 10-inch pie plate evenly across the bottom and sides to ensure easy removal.

Combine cranberries, sugar, and water in a medium saucepan over medium heat. Boil, then simmer for about 15 minutes until cranberries burst and mixture thickens.

Transfer the cranberry mixture to a food processor and puree until smooth. Chill in the freezer for about 15-20 minutes.

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

In a clean bowl, beat the chilled cranberry puree, cream cheese, and vanilla paste with an electric mixer until smooth and creamy for 2-3 minutes.

Gently fold in the Cool Whip into the cranberry cream cheese mixture using a rubber spatula to maintain the airy texture.

Spoon the mousse into the chilled crust, smoothing the top with an offset spatula. Cover with plastic wrap and refrigerate for at least 4 hours or overnight.

Before serving, garnish with additional whipped topping, sugared cranberries, and fresh mint leaves for presentation.