Butter a 10-inch pie plate thoroughly. Combine gingersnap crumbs with melted butter in a mixing bowl and press into the pie plate.

Combine cranberries, sugar, and water in a saucepan over medium heat. Bring to a boil, then simmer for about 15 minutes until cranberries burst.

Transfer the cranberry mixture to a blender or food processor and blend until smooth. Chill the puree in the refrigerator.

In a food processor, blend the chilled cranberry puree with cream cheese and vanilla paste until smooth.

Gently fold in the Cool Whip Extra Creamy Whipped Topping until no streaks remain.

Pour the cranberry filling into the prepared crust and refrigerate for at least 4 hours or overnight.

Before serving, garnish with whipped topping, sugared cranberries, and mint leaves. Cut into slices and enjoy.