Make the crust: Stir graham cracker crumbs, sugar, salt, and melted butter until the crumbs look like wet sand. Press firmly into a 9-inch pie dish, going up the sides. Chill for 20 minutes to set.

Whip the cream: In a cold bowl, whip the heavy cream with powdered sugar to medium-stiff peaks. Set aside in the fridge.

Blend the base: In another bowl, beat softened cream cheese until smooth and fluffy. Add sweetened condensed milk and mix until silky with no lumps.

Add citrus and flavor: Mix in orange juice, orange zest, lemon juice, vanilla, and a pinch of salt. Beat until fully combined. The mixture should be smooth and slightly thick.

Fold in whipped cream: Gently fold the whipped cream into the orange mixture in two additions. Keep it light to preserve the airy texture.

Fill and chill: Pour the filling into the chilled crust and smooth the top. Cover loosely and chill for at least 6 hours, or overnight for the cleanest slices.

Garnish and serve: Top with whipped cream, zest, or thin orange slices. Slice with a warm knife for neat pieces.