Begin by preheating your oven to 350°F (175°C) if toasting the crust. Mix graham cracker crumbs and melted butter until moistened, press into the springform pan.

In a mixing bowl, beat cream cheese and powdered sugar on medium speed until smooth. Gradually mix in mango puree and vanilla extract until well combined.

Whip heavy cream in a chilled bowl until stiff peaks form. Gently fold whipped cream into the mango mixture.

Pour the mango filling over the chilled crust, smooth the top, and tap the pan to release air bubbles.

Cover the springform pan with plastic wrap and chill for at least 4 hours, preferably overnight.

Remove the sides of the springform pan and garnish with fresh mango slices before serving.