Step 1: Make the Crust
In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter.
Stir until the mixture is well combined and resembles wet sand.
Press the crumb mixture firmly into the bottom and up the sides of a 9-inch pie dish.
Refrigerate the crust for 10-15 minutes to set.

Step 2: Prepare the Lemon Filling
In a large mixing bowl, beat the softened cream cheese with a hand mixer until smooth and creamy.
Add the sweetened condensed milk, fresh lemon juice, lemon zest, and vanilla extract.
Continue to beat until the mixture is smooth and well combined.

Step 3: Whip the Cream
In a separate bowl, use an electric mixer to beat the heavy whipping cream and powdered sugar (if using) until stiff peaks form.
Gently fold the whipped cream into the lemon mixture until fully incorporated.

Step 4: Assemble the Pie
Pour the lemon filling into the chilled graham cracker crust and spread it evenly with a spatula.
Smooth the top and make sure it’s evenly distributed.

Step 5: Chill the Pie
Cover the pie with plastic wrap and refrigerate for at least 4 hours, or overnight for best results.
The filling will set and become firm.

Step 6: Serve
Once the pie has chilled and set, slice and serve. Optionally, garnish with extra lemon zest, whipped cream, or fresh lemon slices.