Mix graham cracker crumbs and melted butter in a bowl until resembling wet sand. Press mixture into a 9-inch springform pan.

In a mixing bowl, beat cream cheese and powdered sugar until smooth. Gradually add mango puree and vanilla extract, mixing until well combined.

Whip heavy cream until stiff peaks form and gently fold into mango filling.

Pour the filling over the crust, smoothing the top. Refrigerate for at least 4 hours.

Cover with plastic wrap and chill in fridge for a minimum of 4 hours or overnight.

Remove from springform pan, garnish with fresh mango or mango puree, slice, and serve chilled.