In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese until smooth.
Add the orange juice, heavy cream, sugar and vanilla extract and beat until light and creamy, about 3 minutes. Transfer the cheesecake mixture to a piping bag or sealable plastic bag and snip off the tip.
When ready to serve, divide the crushed gingersnap cookies among serving glasses. Pipe a layer of the cheesecake mixture on top then add the sugared cranberries.
Top off each parfait with a dollop of whipped cream and a sprinkle of crushed gingersnaps and serve.
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