Mix together the graham cracker crumbs, melted butter and sugar. Evenly divide the mixture and press into eight 4-inch tart pans. Place the tart pans in the refrigerator; let chill for at least 1 hour.
Combine BelGioioso Mascarpone and maple syrup until smooth, refrigerate until ready to fill tarts.
Combine ½ cup sugar and ½ cup water in a saucepan over medium heat. Stir until sugar is dissolved. Stir in cranberries, coating well Using a slotted spoon, transfer to wire rack: let dry for at least 1 hour. Working in batches, roll cranberries in remaining ¼ cup of sugar until well coated; let dry for at least 1 hour.
Remove graham cracker crusts from tart pans. Spoon or pipe Mascarpone into shells. Top with sugared cranberries and garnish with fresh mint sprigs, serve immediately.