Preheat your oven to 350 degrees Fahrenheit.

In a mixing bowl, whisk together the graham cracker crumbs, granulated sugar, and salt until well mixed.

Pour in the melted butter and use a fork to toss everything together until the mixture is evenly moistened.

Press the crumb mixture firmly into a 9-inch glass pie plate to form the crust.

Bake the crust in the preheated oven for 10 minutes to set it lightly.

Let the crust cool completely before adding the filling.

In a small microwave-safe bowl, add 2 tablespoons of lemon juice.

Sprinkle the gelatin over the lemon juice and whisk immediately. Let it sit for 5 minutes to bloom.

In a large mixing bowl, whip the cream cheese until it becomes smooth and fluffy, about 3 minutes.

Heat the gelatin mixture in the microwave on high for 15 seconds, then stir it until smooth.

Add sweetened condensed milk, the remaining lemon juice, lemon zest, vanilla extract, and food color to the whipped cream cheese. Blend everything until well combined.

Finally, pour in the gelatin mixture and mix until everything is evenly combined.

Pour the filling into the cooled graham cracker crust, spreading it evenly.

Chill the pie in the refrigerator for at least 4 hours to set properly.

In a medium bowl, whip the heavy cream until soft peaks form, which may take a couple of minutes.

Add the powdered sugar and 1/2 teaspoon of vanilla extract, then continue to whip until stiff peaks form.

To make it pretty, pipe the whipped cream over the top of the pie using a pastry bag.