To start, preheat your oven to 325°F (160°C). Preheating is crucial; it ensures even cooking.

In a medium bowl, combine the finely crushed graham cracker crumbs, sugar, ground cinnamon, and melted butter. The mixture should resemble wet sand.

Next, line a muffin tin with cupcake liners. Press about a tablespoon of the crust mixture firmly into the bottom of each liner. This step is important; a well-pressed crust holds together beautifully. Bake for 5-7 minutes until lightly golden.

While your crusts bake, let’s whip up the cheesecake filling. In a mixing bowl, beat the softened cream cheese until smooth and creamy. You don’t want any lumps here. Add the white sugar gradually as you continue to beat it.

Then, mix in the cranberry sauce, egg, pure vanilla extract, and orange zest. Be gentle when mixing; overbeating can incorporate air.

Once your crusts are baked and slightly cooled, pour the cheesecake filling over each crust. Fill to about three-quarters full to allow space for rising.

Pop the muffin tin back into your preheated oven. Bake for about 20-25 minutes. The centers should be set but still a bit jiggly.

After baking, let the cheesecakes cool at room temperature for about 30 minutes. Then transfer them to the refrigerator to chill for at least two hours or overnight. Chilling allows the flavors to develop and the texture to firm up.

Before serving, add a layer of cranberry sauce on top of each cheesecake. If you fancy a crunch, sprinkle some chopped pecans or walnuts for that delightful contrast.