In a medium saucepan, simmer the grapes, 1/2 cup sugar and 2 tablespoons water over medium heat until the liquid thickens, about 20 minutes.
Meanwhile, using an electric mixer, beat the cream cheese, heavy cream and remaining 3 tablespoons sugar at low speed, then increase the speed to high and whip until stiff, about 2 minutes. Refrigerate until ready to use.
In a large bowl, whisk together the pancake mix, milk, eggs and oil. Lightly grease a medium nonstick skillet and set over medium heat. Pour in 1/2 cup batter and tilt the pan in a circular motion to evenly coat the bottom. Cook until the pancake is set at the edges, about 1 minute. Flip and cook for 45 seconds more; transfer to a plate. Repeat with the remaining batter to make 7 more pancakes.
Place one pancake on a serving platter and top with 1/2 cup grape compote and about 1 tablespoon cream cheese mixture. Repeat the layers, finishing with a dollop each of the compote and the cream cheese mixture. Slice into 6 wedges.