Combine graham cracker crumbs and melted butter in a bowl until texture resembles damp sand. Press firmly into each cup (about 1/4" thickness).

In a blender, process ripe mango chunks with lemon juice until smooth and bright orange in color, about 30 seconds.

Whip softened cream cheese with powdered sugar until silky smooth, then gently fold in whipped cream.

Spoon a layer of creamy filling over the graham base, top with mango puree, then repeat layers if cups allow.

Refrigerate the assembled cups for at least 1 hour until filling sets.