Prepare Graham Cracker Crust: In a food processor, pulse graham crackers until they achieve a fine crumb texture. Combine the crumbs with sugar and melted butter, mixing until evenly moistened. Press the mixture firmly into a 9-inch pie pan.

Make Cranberry Filling: In a medium saucepan, prepare the cranberry filling by adding fresh cranberries and fresh orange juice. Bring the mixture to a boil over medium heat, stirring occasionally. Reduce the heat and add orange zest, sugar, and vanilla extract, then let it simmer for about 6-7 minutes. Allow it to cool completely.

Whip the Cream: Chill a mixing bowl in the refrigerator for about 10 minutes. Once cold, add heavy whipping cream and whip on medium-high speed until soft peaks form. Gradually add orange juice, zest, powdered sugar, and vanilla extract, continuing to whip until the cream reaches stiff peaks.

Combine and Layer: In a separate bowl, mix the softened cream cheese until smooth. Gradually fold in the cooled cranberry filling until well combined. Carefully fold half of the whipped cream into the cranberry mixture. Spread this filling over the prepared graham cracker crust, using remaining whipped cream to top the pie.

Chill: Cover the pie with plastic wrap and refrigerate for at least 4 hours, or overnight for best results.

Serve and Enjoy: Once chilled, slice into wedges and serve with garnishes like orange zest or fresh cranberries.