Prepare the crust by mixing graham cracker crumbs and melted butter, then press into the bottom of serving cups.

Make the cheesecake filling by beating cream cheese until smooth, then adding powdered sugar and vanilla extract. Whip heavy cream until stiff peaks form and fold into the cream cheese mixture.

Assemble the cups by layering the cheesecake filling over the crust and topping with mango puree. Swirl the puree for a marbled effect.

Cover and chill the cups in the refrigerator for at least 4 hours until set. Garnish with fresh mango slices before serving.