Line a mini-muffin tin with paper liners. Evenly distribute the graham cracker crumbs in the bottoms of the lined mini-muffin tin.
In a bowl combine the cream cheese, 2 tablespoons sugar, vanilla extract, and eggs until well combined and smooth. Evenly distribute the cream cheese mixture among the mini-muffins. Bake in the oven for 12 minutes.
While the mini-muffin tin is in the oven, in a saucepan, begin to heat the cranberries, sugar, water and rosemary, continuously mashing and stirring. Once it has broken down, add in the gelatin. Remove from heat and continue stirring.
Once the cream cheese mixture is done cooking, top with the cranberry mixture. Cover and chill until the bites have set. Store in the fridge.