Preheat the oven to 400˚F. Line two rimmed baking sheets with aluminum foil.
On the first rimmed baking sheet, add cranberries and roast for 15 to 20 minutes. Remove from the baking sheet and blend until smooth. Set aside.
Reduce oven temperature to 325˚F.

In the bowl of a food processor, add graham crackers and process until fine crumbs. Add sugar and melted butter for crumble, then pulse until the mixture comes together to form small nuggets.

Dump the mixture onto the second prepared baking sheet and bake for 10 minutes, until light golden brown. Set aside to cool completely.

Add cream cheese, confectioners' sugar, vanilla extract, and orange zest to the bowl of a stand mixer fitted with the paddle attachment. Beat until fluffy, about 3 to 5 minutes. Beat in cranberry puree until incorporated. Gently fold in whipped cream with a spatula.

Divide the crumble among 6 dessert dishes. Top with equal amounts of the mousse, spreading the top with the back of a spoon to even out. You can also pipe the mixture into the dishes if you prefer.

Cover and refrigerate for at least 2 hours and up to 2 days. Serve with whipped cream on top.