CRANBERRY Sauce: Combine ingredients in saucepan; cover. Bring to a simmer over medium heat. Reduce heat to low; simmer 5 min., stirring occasionally. Cool slightly. Add to blender; puree until smooth. Strain through a fine sieve. Cool completely.
GRAHAM Crumb Mixture: Melt butter in saute pan on medium heat. Stir in cracker crumbs and sugar; cook until crumbs are lightly toasted, stirring frequently. Cool.
CHEESECAKE Mousse: Whip cream with mixer on high speed until stiff peaks form.
POUR cheesecake batter into large bowl; stir with rubber spatula until creamy. Gradually fold in 1/3 of the whipped cream just until blended, then repeat with another 1/3, then the remaining whipped cream; spoon into piping bag.
FOR each serving: Spoon 1 tsp. Cranberry Sauce onto bottom of parfait glass, then swirl 1 tsp. around inside of glass. Pipe 1/3 cup Cheesecake Mousse into glass; sprinkle with 1 Tbsp. Graham Crumb Mixture. Pipe in another 1/3 cup of the Cheesecake Mousse; top with 1 tsp. of the Cranberry Sauce.