Preheat your oven to 350°F. In a food processor, pulse graham crackers until finely ground. Combine crumbs with sugar, vanilla extract, and melted butter, mixing until well combined. Press mixture into a 9-inch pie plate and set aside to cool.

In a medium saucepan, combine fresh cranberries with fresh orange juice over medium heat. Stir and bring to a boil for about 5 minutes, then reduce heat and let simmer until thickened, approximately 10 minutes. Remove from heat and let cool completely.

In a large mixing bowl, beat softened cream cheese until smooth. Gradually add the cooled cranberry mixture, blending well until fully combined, creating the filling for the pie.

In a separate bowl, whip heavy cream until soft peaks form. Gradually add powdered sugar, fresh orange juice, and orange zest while whipping until stiff peaks form.

Fold half of the whipped cream into the cranberry-cream cheese mixture. Spread filling over the graham cracker crust. Dollop remaining whipped cream on top and smooth it out. Cover with plastic wrap and chill in the refrigerator for at least 4 hours, or overnight.

Once chilled, garnish with additional orange zest or sugared cranberries. Slice into wedges and serve cold.