Using either a stand mixer, handheld mixer or regular whisk and a large bowl, whisk the heavy cream with ½ cup powdered sugar and 1 teaspoon vanilla extract until it thickens and stiff peaks form. Make sure the cream is chilled thoroughly before beating. Be careful not to over mix otherwise you will turn the cream into butter! Reserve ¼th of the whipped cream mixture for decoration (in a piping bag, if desired). Transfer the remaining whipped cream into a separate bowl for later.
Sprinkle the gelatin/agar agar powder over the room temperature water and let sit for 10-15 mins. After the agar agar/gelatin has absorbed all the water and become thick, either heat it in a saucepan on the stove-top or in the microwave until it is completely melted. Set this mixture aside while you proceed with the next steps. If using agar agar, make sure this mixture comes to a boil before you take it off the heat.
In a separate bowl, beat the cream cheese for 2-3 minutes until it turns smooth and creamy. Add 1 teaspoon of vanilla extract and ¾th cup of powdered sugar and beat until everything is well combined. Now add mango pulp and mix until the mango pulp is well incorporated.
Add in the agar agar/gelatin mixture and beat until everything is well mixed. If using agar agar, you need to move quickly while it is still hot and also make sure your mixture is completely liquid before mixing into the cheesecake filling. If it has thickened up, reheat it till it becomes a smooth liquid and then add it in. Add it in with the mixer still running to avoid clumps.
Fold in the reserved whipped cream mixture into the mango filling in 3-4 additions, mixing gently and making sure to keep as much air as possible.
Finally mix in the cubed mango pieces gently and pour the cheesecake filling evenly over the biscuit base. Tap on the counter top a few times to level the surface and chill it in the refrigerator for 3-4 hours.