For the Crust:

1. Preheat the oven to 350°F (175°C).

2. In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Stir until the mixture is evenly moistened.

3. Press the mixture into the bottom of a 9-inch pie dish to form an even crust.

4. Bake for 8-10 minutes, or until the crust is golden. Remove from the oven and allow it to cool completely before filling.

For the Filling:

1. In a medium bowl, beat the softened cream cheese and powdered sugar together until smooth.

2. In a separate bowl, whip the heavy cream until stiff peaks form.

3. Gently fold the whipped cream into the cream cheese mixture until combined.

4. Stir in the orange juice, orange zest, and vanilla extract.

5. (Optional) If you’d like a firmer texture, dissolve the unflavored gelatin in a small amount of warm water (about 1/4 cup) and fold it into the filling mixture.

6. Pour the filling into the cooled graham cracker crust and smooth the top with a spatula.

7. Refrigerate the pie for at least 4 hours, or until the filling is set.

For the Topping:

1. Once the pie is set, top with whipped cream and garnish with orange slices or zest, if desired.