Preheat your oven to 350°F (175°C). Grease a 9x9 inch baking dish or line it with parchment paper for easy removal.

In a bowl, combine the graham cracker crumbs and melted butter. Mix until all crumbs are moistened.

Press the crumb mixture firmly into the bottom of the prepared dish to create a crust layer. Bake in the preheated oven for 10 minutes until slightly golden. Remove from the oven and let it cool.

In a mixing bowl, beat softened cream cheese until smooth. Gradually add in powdered sugar and vanilla extract, mixing until thoroughly combined.

In a separate bowl, add the mango puree and eggs. Whisk until smooth and fully blended, then gently fold in half of the cream cheese mixture.

In another bowl, repeat the same with blueberry puree, folding in the other half of the cream cheese mixture.

Spread the mango filling evenly over the cooled crust. Spoon dollops of the blueberry filling on top of the mango filling.

Using a knife or toothpick, swirl the fillings together to create a marbled effect, but don't overmix to keep the beautiful colors visible.

Bake in the oven for 25-30 minutes or until set. The center should be slightly jiggly but the edges will be firm. Remove and let them cool completely.

Once cooled, refrigerate for at least 2 hours to allow the bars to set fully. Cut into squares and serve chilled.