Mix graham cracker crumbs, granulated sugar, and melted butter until evenly moistened, then press firmly into a 9-inch pie dish bottom and up the sides. The crust should look compact and hold together when you press.

Bake at 350°F for 8-10 minutes, until the crust is set and lightly fragrant. Let it cool completely before adding the filling.

Beat cream cheese until completely smooth, scraping the bowl as needed to remove lumps. It should appear glossy and free of graininess.

Add sweetened condensed milk, lemon juice, lemon zest, and vanilla extract, then beat until smooth and well combined. The mixture should turn a uniform pale yellow.

Pour the lemon filling into the cooled crust and smooth the top with an even layer. The surface should look level with no visible streaks.

Refrigerate the pie for at least 4 hours or overnight until fully set and sliceable. The center should jiggle only slightly and hold its shape when cut.

Beat heavy whipping cream and powdered sugar to stiff peaks. Stop when the cream stands tall and doesn’t droop when you lift the beaters.

Spread or pipe the whipped cream over the set pie, building billowy swirls. Aim for a thick, fluffy layer that fully covers the top.

Garnish with lemon slices and zest curls and serve chilled. The zest should catch the light with vivid color.