Prepare the Graham Cracker Crust:

1. Preheat oven to 325°F (163°C).
2. Grease a 9-inch pie dish.
3. Combine graham cracker crumbs, sugar, and melted butter in a bowl.
4. Press mixture into the bottom of the pie dish.
5. Bake for 10 minutes, then let cool completely.

Make the Creamy Cheesecake Filling:

1. In a large bowl, beat cream cheese and sugar until smooth and creamy.
2. Beat in vanilla extract, then add eggs one at a time, mixing well after each addition.

Prepare the Cranberry Topping:

1. In a saucepan, combine cranberries, cranberry juice, water, sugar, and cornstarch.
2. Cook over medium heat, stirring constantly, until the mixture thickens and the cranberries pop.
3. Let cool slightly.

Assemble and Bake:

1. Pour the cheesecake filling over the cooled crust.
2. Spoon the cranberry topping over the cheesecake filling.
3. Use a knife to swirl the cranberry topping into the cheesecake filling.
4. Bake for 40-45 minutes, or until the center is set but still slightly jiggly.
5. Let cool completely in the oven, then refrigerate for at least 4 hours or overnight.