Combine graham cracker crumbs, melted butter, and granulated sugar in a bowl until the mixture resembles wet sand. Press firmly into the bottom of a 9-inch springform pan using the bottom of a measuring cup. Refrigerate while preparing the filling.

Blend the mango chunks, honey, and lime juice in a blender or food processor until completely smooth. Set aside 3/4 cup of the purée for swirling and reserve any extra for topping.

Beat the softened cream cheese in a large mixing bowl with an electric mixer on medium speed until smooth and fluffy, about 2 minutes. Add the powdered sugar and vanilla extract, beating until fully incorporated with no lumps.

In a separate chilled bowl, whip the heavy cream on high speed until stiff peaks form, about 3-4 minutes. Gently fold half of the whipped cream into the cream cheese mixture until just combined, then fold in the remaining whipped cream until no white streaks remain.

Pour the cream cheese filling over the chilled crust and smooth the top with a spatula. Spoon the reserved mango purée in dollops across the surface.

Use a butter knife or skewer to gently swirl the mango through the filling in a figure-eight pattern, dragging the knife through only 3-4 times to create distinct marble patterns without over-mixing.

Cover the pan tightly with plastic wrap and refrigerate for at least 6 hours or overnight until completely set and firm to the touch.

Run a thin knife around the edge of the pan before releasing the springform sides. Slice with a hot, clean knife and serve chilled, garnished with fresh mango slices if desired.