1. Preheat the oven to 350°F and lightly grease a 9-inch tart pan.

2. Mix the graham cracker crumbs, melted butter, and 2 tablespoons sugar until evenly combined.

3. Press the crust mixture firmly into the bottom and sides of the tart pan.

4. Bake the crust for 8 to 10 minutes until lightly golden, then let it cool completely.

5. Heat the heavy cream until just warm, then pour it over the chopped white chocolate and let it sit for 1 minute.

6. Stir the cream and white chocolate until smooth and glossy.

7. Beat the softened cream cheese until smooth, then mix in the melted white chocolate mixture and vanilla extract.

8. Spread the filling into the cooled crust and smooth the top.

9. Chill the tart for at least 3 hours, or until the filling is firm.

10. In a saucepan, combine the cranberries, 1/2 cup sugar, orange zest, cornstarch, and water.

11. Cook over medium heat until the cranberries burst and the mixture thickens, about 6 to 8 minutes.

12. Cool the cranberry topping completely.

13. Spoon the cooled cranberry topping over the chilled tart.

14. Garnish with whipped cream and powdered sugar if desired.

15. Slice and serve chilled.