One graham cracker crust
8 ounces cream cheese
1 cup whipping cream
1/4 cup granulated sugar
1/2 teaspoon vanilla extract
1 (16 ounce) can whole cranberry sauce

Beat cream cheese until fluffy.

Combine whipping cream, sugar and vanilla extract; whip until thickened but not stiff. Gradually add to cream cheese, beating until smooth and creamy. Fold in cranberry sauce, reserving a few whole cranberries for garnish. Spoon into crust: freeze until firm.

Remove from freezer 10 minutes before serving. Top with additional whipped cream and reserved cranberries.