In a mixing bowl, combine graham cracker crumbs, melted butter, and sugar until evenly mixed. Press the blend into the base of a 9-inch springform pan.

In a large bowl, beat the softened cream cheese with powdered sugar until smooth. Add in orange zest, lemon juice, orange juice, and vanilla extract, mixing until well combined.

Gently fold in the whipped topping using a spatula until just combined.

Spread the filling over the prepared crust, ensuring an even top.

Cover with plastic wrap and refrigerate for at least 4 hours, or until set.

Remove the springform pan and garnish with orange zest or slices before serving.