Preheat oven to 350.
Whisk the cornstarch and orange juice in a small pan over medium heat.
Add cranberry sauce, stir, and bring mixture to a boil for one minute.
Allow this mixture to cool.
Place paper liners in 9 cups of muffin pan.
Combine the graham cracker crumbs and melted butter. Mix well.
Divide between the lined cups, pressing gently to flatten the bottom.
Whip together the cream cheese and sugar until smooth and creamy.
Add in the egg and the vanilla and mix until blended.
Divide and spoon into the lined cups to about 2/3 full.
Put a tablespoon of cranberry mixture into each and gently swirl with a knife.
Bake for 20 minutes.
Allow to cool completely in the pan before removing.
Top with additional cranberry sauce and refrigerate at least 1 hour.