Combine the graham cracker crumbs with melted unsalted butter until the mixture resembles wet sand. Press firmly into the bottom of a 9-inch springform pan and set aside.

Beat the softened cream cheese with powdered sugar until smooth, then add mango puree and vanilla extract until fully incorporated.

In a separate bowl, whip heavy cream until stiff peaks form.

Gently fold the whipped cream into the mango and cream cheese mixture.

Pour the mango filling over the prepared crust and smooth the surface with a spatula.

Cover with plastic wrap and refrigerate for at least 4 hours or overnight to set.

Once set, remove sides of the springform pan, slice, and garnish with fresh mango slices before serving.