1. Stir the vanilla cookie crumbs with the melted butter until the mixture looks like wet sand. Divide it between 6 small dessert cups and press it down lightly.

2. Melt the white chocolate until smooth, then let it cool slightly.

3. In a chilled bowl, whip the heavy cream to soft peaks and set it aside.

4. In another bowl, beat the cream cheese, mascarpone, powdered sugar, and vanilla extract until smooth and fluffy.

5. Mix the melted white chocolate into the cream cheese mixture until fully combined.

6. Gently fold in the whipped cream until the filling is light and creamy.

7. Spoon a layer of filling over the cookie base in each cup.

8. Add a spoonful of cranberry sauce over the filling.

9. Top with another swirl of the white chocolate mixture.

10. Garnish with fresh cranberries and white chocolate shavings.

11. Chill for 3 to 4 hours before serving.