In a medium bowl, combine graham cracker crumbs and melted butter. Mix until well combined. Press the mixture firmly into the bottom of a 9-inch springform pan to form the crust. Chill in the refrigerator for 30 minutes to set.

In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth. Gradually add the powdered sugar and vanilla extract, mixing until well combined.

In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until fully incorporated.

Add the mango puree and lime juice to the cream cheese mixture, folding gently until the mixture is smooth and well combined.

Pour the mango cheesecake filling over the chilled crust in the springform pan. Smooth the top with a spatula. Cover and refrigerate for at least 4 hours, or until set.

Once set, carefully remove the sides of the springform pan. Garnish with fresh mango slices and mint leaves before serving.