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Blend mangoes in a food processor until smooth and set aside.
Crush graham crackers in a food processor until fine crumbs form. Add melted butter and mix until well combined.
Grease a 9-inch springform pan with nonstick spray. Press the crumb mixture firmly into the bottom of the pan. Refrigerate for 15 minutes to set.
In a bowl, whip the heavy cream with a bit of the powdered sugar and vanilla until stiff peaks form. Set aside.
In another bowl, beat the cream cheese until smooth. Add mango purée and remaining powdered sugar, and mix until creamy.
Gently fold the whipped cream into the mango cream cheese mixture until smooth and fluffy.
Pour the filling over the chilled crust and smooth the top. Refrigerate for at least 4–6 hours, or overnight for best results.
Top with fresh mango slices before serving.