Begin by crushing graham crackers in a mixing bowl until they resemble fine crumbs. Combine the crumbs with melted unsalted butter and granulated sugar, mixing them well until the mixture feels like wet sand. Press this blend firmly into the bottom of a 9x13-inch baking dish. Refrigerate for about 10 to 15 minutes, allowing the crust to set and hold together.

In a large mixing bowl, beat softened cream cheese using a hand mixer on medium speed until it’s smooth and creamy, about 1 to 2 minutes. Gradually pour in the sweetened condensed milk while mixing, followed by the frozen orange juice concentrate and vanilla extract. Continue blending until the filling is uniform and no lumps remain.

In a separate bowl, pour in the heavy whipping cream and begin whipping with an electric mixer on medium-high speed until soft peaks form, about 3 to 4 minutes. Gradually add the powdered sugar and orange zest; continue whipping until you achieve stiff peaks.

Carefully fold the whipped cream into the cream cheese mixture using gentle motions. Mix until just combined, ensuring no streaks remain, but avoid over-mixing.

Pour the creamy filling over the chilled crust in the baking dish. Smooth the top evenly to create a beautiful presentation. Cover the dish tightly and place it in the freezer for at least 4 hours, or until completely firm.

Once frozen, remove the dessert from the freezer and let it sit at room temperature for about 10 minutes for easy slicing. Cut into squares or rectangles and serve chilled.