Preheat your oven to 350°F (175°C). In a medium bowl, combine the graham cracker crumbs and granulated sugar. Pour in the melted butter and mix until the crumbs are evenly moistened and resemble wet sand.

Press the mixture firmly and evenly into the bottom and up the sides of a 9-inch pie plate. You can use the bottom of a flat glass or measuring cup to help compact the crust. Bake for 8-10 minutes, or until lightly golden. Remove from oven and let cool completely on a wire rack while you prepare the filling.

In a large mixing bowl, using an electric mixer, beat the softened cream cheese and powdered sugar until smooth and creamy, about 2-3 minutes. Scrape down the sides of the bowl as needed.

Add the sweetened condensed milk, fresh orange juice, orange zest, and vanilla extract to the cream cheese mixture. Beat on low speed until just combined, then increase to medium and beat until smooth and well incorporated. If using, add 2-3 drops of orange food coloring and mix until desired color is achieved.

In a separate clean, cold bowl, pour the cold heavy cream. Using an electric mixer, beat on high speed until stiff peaks form. This will take 3-5 minutes. Be careful not to overbeat, or it will turn to butter.

Gently fold the whipped cream into the orange cream cheese mixture until no streaks remain. Be careful not to deflate the whipped cream.

Pour the orange creamsicle filling into the cooled graham cracker crust. Smooth the top with a spatula. Cover the pie loosely with plastic wrap and refrigerate for at least 4-6 hours, or preferably overnight, to allow the pie to set completely.

Just before serving, make the whipped cream topping: In a clean, cold bowl, beat 1 cup cold heavy cream with 2 tablespoons powdered sugar and 1/2 teaspoon vanilla extract until stiff peaks form.

Spread or pipe the whipped cream topping over the chilled pie. Garnish with additional orange zest and fresh orange segments, if desired. Slice and serve immediately.