Begin by placing your frozen dragon fruit in a bowl to thaw for about 30 minutes at room temperature.

Crush the graham crackers into fine crumbs using a food processor for about 1 minute. Mix in sugar and melted butter, then press into the bottom of a spring-form pan.

Beat the heavy cream and sugar with an electric mixer on medium speed until stiff peaks form, approximately 3-4 minutes. Set aside in the refrigerator.

Beat the softened cream cheese in a separate bowl until smooth. Gradually add sugar and vanilla extract, mixing until fully incorporated.

Gently fold the whipped cream into the cream cheese mixture until blended and smooth.

Dissolve unflavored gelatin in warm water over low heat for 2-3 minutes and let it cool slightly.

Pour half of the cheesecake mixture into the chilled crust. Freeze this layer for approximately 1 hour or until firm.

Mix the thawed dragon fruit with the remaining cheesecake batter. Pour over the frozen white layer and return the cheesecake to the freezer for at least 4 hours.

Once fully chilled, remove the cheesecake from the freezer, release from the spring-form pan, and slice carefully using a serrated knife.