Begin by crushing graham crackers into fine crumbs using a food processor or a zip-top bag and rolling pin. In a mixing bowl, combine the crumbs with sugar and melted unsalted butter. Press the mixture into the bottom of a lined 9-inch spring-form pan until it forms an even layer. Place the crust in the freezer for about 30 minutes to set firmly.

In a mixing bowl, whip the heavy cream and granulated sugar together using an electric mixer or whisk until stiff peaks form, approximately 3-5 minutes. Once done, carefully transfer the whipped cream to the refrigerator to keep it chilled.

In another bowl, blend the softened cream cheese, remaining sugar, and vanilla extract using a hand mixer until smooth and creamy, around 2-3 minutes. Scrape down the sides of the bowl as needed.

In a small bowl, dissolve the Knox unflavored gelatin in water according to the package instructions. Allow it to sit for a few minutes until it blooms. Then, gently heat it in the microwave for 10-15 seconds until fully dissolved and clear.

Pour the dissolved gelatin into the cream cheese mixture, blending thoroughly. Next, fold the chilled whipped cream into the mixture gently, preserving its airy texture.

Divide the cheesecake batter into two bowls. To one bowl, add the thawed dragon fruit puree and neon pink food coloring. Pour the plain cheesecake batter into the spring-form pan to create the first layer. Carefully add the pink dragon fruit batter on top and spread evenly.

Cover the spring-form pan with plastic wrap and place it in the freezer for at least 4-6 hours or preferably overnight.

Once chilled and fully set, carefully remove the cheesecake from the spring-form pan. Slice and serve with fresh fruit or a drizzle of fruit sauce if desired.