In a medium bowl, combine graham cracker crumbs, 1/4 cup sugar, and melted unsalted butter until well mixed. Firmly press this mixture into the bottom of a 9-inch springform pan, creating an even layer. Refrigerate for 30 minutes to set the crust.

In a large mixing bowl, use an electric mixer to beat the softened cream cheese and 1 cup sugar together until smooth and creamy. Gradually add in the eggs, one at a time, mixing well after each addition. Incorporate the sour cream, vanilla extract, orange juice, and orange zest; blend until fully combined.

Pour half of the cream cheese filling onto the crust, spreading it evenly. Scatter half of the pineapple chunks and mandarin orange slices over the filling. Pour the remaining cream cheese mixture on top, smoothing it out.

Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, preferably overnight.

When ready to serve, remove the cheesecake from the springform pan. Top it with whipped cream, garnish with pineapple chunks, mandarin slices, mint leaves, and berries. Let it sit at room temperature for 15 minutes before slicing.