Mix graham crumbs, 2 Tbsp. sugar, 1/2 tsp. cinnamon, and butter until blended; press into bottom of a 9-inch springform pan.
Beat cream cheese and 1 cup of the remaining sugar in a large bowl with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
Bake in a preheated 325-degree oven for 55 to 60 minutes, or until center is almost set. Cool on rack 15 minutes. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake for 4 hours.
Meanwhile, bring cranberries, water, remaining sugar and cinnamon to boil in saucepan on medium-high heat; simmer on low heat for 8 to 10 minutes or until sauce is slightly thickened and berries have softened, stirring occasionally. Cool slightly; refrigerate until ready to serve.
To serve, spread cranberry sauce over cheesecake. Serve topped with Cool Whip.