In a medium bowl, combine graham cracker crumbs, melted unsalted butter, and granulated sugar until well mixed. Press this mixture into the bottom and sides of a 9-inch pie plate.

Place the crust in the freezer for 10-15 minutes to set.

In a separate bowl, dissolve the orange Jell-O in 1 cup of hot water until fully melted. Allow it to cool slightly.

Beat the cream cheese with an electric mixer on medium speed until smooth and creamy. Gradually add the sweetened condensed milk, mixing until combined, then stir in the peeled orange, vanilla extract, orange juice, and orange zest until homogeneous.

Once the Jell-O has cooled to room temperature, gently fold it into the cream cheese mixture until just combined.

Next, fold in the Cool Whip, ensuring no streaks remain.

In a chilled bowl, whip the heavy cream until stiff peaks form. Spoon the orange filling into the chilled crust, spreading it evenly.

Top the filling with whipped cream, smoothing it out for an impressive finish.

Cover the pie loosely with plastic wrap or aluminum foil and refrigerate for at least 4 hours, preferably overnight.

Remove the pie from the refrigerator and garnish with fresh orange slices and a sprinkle of orange zest. Slice and serve.