Spray a 9-inch spring-form pan with nonstick cooking spray.
In the bowl of a food processor, pulse the cookies and sugar until finely ground. Add the melted butter and pulse until moistened. Press the crumb mixture into the prepared pan, using the bottom of a measuring cup to press firmly into the bottom and up the sides of the pan. Cover and freeze the crust until ready to use.
In a large bowl, use an electric mixer with the whisk attachment to beat the cream until stiff peaks form. Gradually add in the remaining filling ingredients on low speed until incorporated.
Pour into the prepared pie crust and cover the surface with plastic wrap. Freeze until firm, at least 6 hours, before slicing and serving. Garnish with cranberries if desired. The pie may be kept covered in the freezer for up to 1 week. If it’s too cold to slice, let it sit at room temperature for 5 to 10 minutes first.