Preheat oven to 375°F. Combine gingersnaps and margarine in food processor; process until well combined. Press gingersnap mixture into 8-inch pie plate. Press on crust with slightly smaller pie plate to make crust even. Bake 5 to 8 minutes; remove crust from oven and let cool. Slice apples in food processor. Add cranberries, brown sugar, cinnamon and vanilla; stir just until well mixed. Spoon mixture into separate pie plate or casserole dish; sprinkle with granulated sugar. Bake 35 minutes or until tender. Spoon over gingersnap crust and serve immediately.