In a large mixing bowl, beat softened cream cheese and vanilla extract until fluffy.

Add the orange juice concentrate and beat until fully combined.

Add the cheesecake pudding mixture and beat until evenly incorporated (mixture will be slightly chunky).

With the mixer (or hand beater) running on low speed, slowly drizzle 1 ½ cups of the heavy whipping cream into the cream cheese mixture. Beat well between the addition of small amounts (add only a couple tablespoons at a time).

Add powdered sugar to the cheesecake mixture and continue beating until fully combined.

In a separate mixing bowl, beat remaining 1 ½ cups of heavy cream until stiff peaks form.

Use a spatula to gently fold the whipped cream into the cheesecake mixture until fully incorporated.

Add miniature marshmallows and drained mandarin oranges to the cheesecake mixture and fold in gently to combine. (The mandarins break apart easily, so be slow and gentle.)

Transfer mixture to a serving bowl, garnish with reserved mandarins and miniature marshmallows and serve immediately.