In a medium bowl, combine graham cracker crumbs, granulated sugar, and melted butter, mixing until evenly moistened. Press the mixture firmly into a 9-inch pie dish, forming a compact crust. Refrigerate to chill while preparing the filling.

In a large bowl, beat the softened cream cheese until smooth and creamy, about 2 minutes. Gradually add the sweetened condensed milk, freshly squeezed lemon juice, and lemon zest, mixing until fully combined and free of lumps.

In a separate chilled bowl, whip the heavy cream until stiff peaks form, usually about 3-5 minutes. Gently fold the whipped cream into the lemon cream cheese mixture using a spatula.

Pour the creamy filling into the chilled graham cracker crust, smoothing the top with a spatula. Cover the pie and refrigerate for at least 4 hours to set properly.

Once fully chilled, remove the pie from the refrigerator. Optionally garnish the top with extra lemon zest or whipped cream, slice, and serve.