Preheat the oven to 350ºF. Line a muffin tin with muffin liners. Generously spray the liners with nonstick cooking spray. Set aside.
Make the graham cracker crust. Place the graham crackers and butter into a high-speed food processor. Process on high until the mixture forms a crumble.
Spoon 2 heaping tablespoons of the graham cracker crumble into each muffin cup. You should have enough crust to make 12 mini cheesecakes. Use a spoon to press the crumble down into the pan.
Bake the crusts for 5 minutes.
While the crusts are baking, make the cheesecake filling. Rinse or wipe out the food processor. Place the softened cream cheese, Greek yogurt, honey, egg white, and vanilla extract into a high-speed food processor. Process on high until smooth and combined.
Once the crusts are done, remove from the oven. Spoon in about 1.5-2 tablespoons of the cheesecake mixture on top of the crust in each muffin cup.
Top the cheesecake mixture of each muffin cup with about 1 heaping teaspoon of cranberry sauce. Use a toothpick or knife to swirl the cheesecake mixture with the cranberry sauce.
Bake for 10-12 minutes, or until the cheesecakes are firm to touch.
Let the cheesecakes cool for at least 15 minutes. Remove from the muffin tin, transfer to a plate or baking sheet, and refrigerate for at least 2 hours before serving.