In a small saucepan, over medium heat, whisk together the cornstarch and orange juice.

Add in the cranberry sauce, stir, and bring mixture to a boil for one minute. Then allow mixture to cool.

Pre-heat oven to 350 degrees Fahrenheit and place paper liners in 9 cups of a muffin pan.

In a small bowl, mix the graham cracker crumbs and melted butter until well combined. Then divide mixture between the lined cups, pressing down gently to flatten.

In a separate bowl, mix the cream cheese and sugar until creamy.

Add in the egg and the vanilla and mix until well blended.

Divide cream cheese mixture and spoon into the lined cups to about 2/3 full.

Put a tablespoon of cranberry mixture into each and gently swirl with a knife.

Bake for 20 minutes. And allow to cool completely in pan. Then remove from pan.

Top with additional cranberry sauce and refrigerate at least 1 hour.