In a small saucepan, combine cranberries, sugar, and water. Bring to a simmer over medium heat and cook until cranberries burst and the mixture thickens, about 8-10 minutes. You'll hear them pop, which is exactly what you want. Stir in vanilla extract and a pinch of salt. Let cool completely. The sauce will thicken considerably as it cools, turning into a spoonable consistency that's perfect for this leftover cranberry sauce dessert.

In a chilled bowl, beat heavy cream, powdered sugar, and vanilla extract until soft peaks form. Soft peaks mean the cream holds its shape but the tips curl over when you lift the beaters. This takes about 2-3 minutes with a hand mixer. Store in the fridge until ready to use. Fresh whipped cream tastes completely different from the canned version and takes barely any effort.

Melt white chocolate chips with coconut oil in a microwave-safe bowl in 20-second intervals, stirring between each, until smooth. The coconut oil helps thin the chocolate so it drizzles beautifully instead of clumping. Let cool slightly so it doesn't melt the whipped cream when you drizzle it on.

Scoop vanilla ice cream into bowls or mugs. Spoon cranberry sauce over the top, letting it pool around the ice cream. Add a generous swirl of whipped cream. Drizzle melted white chocolate over the whipped cream in a back-and-forth motion. Finish with a sprinkle of crushed candy canes for a festive crunch.