Combine the sugar, water and mint in a saucepan and heat over medium heat. Whisk until the sugar dissolves. Let the mixture come to a simmer and bubble for 1 minute. Turn off the heat and let it cool to room temperature. Remove the mint leaves once cool.
In a 9×13 inch dish, whisk together the coffee and mint syrup. Place the dish in the freezer and freeze for 1 hour. After 1 hour, scrap the coffee mixture with a fork. Freeze again. Every 30 minutes, scrape with a fork to create those small icy bits! I like to do this for 4 to 6 hours, or at least scrape it 3 to 4 times before letting it sit overnight.
Before serving, add the heavy cream to the bowl of your electric mixer and beat until soft peaks form. Beat in the vanilla extract. If you’d like, you can use coconut whipped cream instead!
Serve the granita in cups or bowls and top with the whipped cream and a sprinkle of cinnamon. Garnish with fresh mint and serve!