In a large mixing bowl, use an electric mixer to beat the softened cream cheese until smooth and creamy, about 2-3 minutes.

Gradually incorporate the sweetened condensed milk, fresh lime juice, lime zest, and vanilla extract into the cream cheese mixture, mixing until combined and smooth.

In a separate bowl, whip the heavy cream on high speed until soft peaks form, then gradually add powdered sugar while continuing to whip until firm peaks are achieved.

Gently fold the whipped cream into the lime mixture until just combined and smooth.

In a medium bowl, mix the crushed graham crackers with melted butter until it resembles wet sand, then press it into the bottom of the serving dish.

Pour the creamy lime cheesecake mixture over the prepared crust, smoothing the top.

Cover with plastic wrap and refrigerate for at least 2 hours, ideally overnight.

When ready to serve, garnish with fresh whipped cream, lime slices, and extra lime zest.