In a small bowl, combine the graham cracker crumbs and melted butter until well mixed. Press the mixture firmly into the bottom of a 9-inch springform pan to form the crust. Refrigerate for 30 minutes to set.

In a separate bowl, sprinkle the gelatin powder over the water and let it sit for about 5 minutes to bloom. Then, gently heat the mixture in the microwave for about 10-15 seconds until the gelatin is dissolved. Set aside to cool slightly.

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 another bowl, whip the heavy cream until stiff peaks form. Fold the whipped cream into the cream cheese mixture gently until fully incorporated.

Add the mango puree and the dissolved gelatin to the cream cheese mixture, folding carefully until everything is well combined and smooth.

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

Once set, carefully remove the sides of the springform pan. Slice and serve chilled.