In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Stir until well combined and the mixture resembles wet sand.

1. Press the mixture into the bottom of a 9-inch springform pan to form an even crust. Use the back of a spoon or your fingers to pack it down tightly. Place the pan in the refrigerator to chill while you prepare the filling.
2. In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy, about 2-3 minutes.
3. Add the powdered sugar, orange juice, orange zest, and vanilla extract. Continue to mix until everything is fully incorporated.
4. In a separate bowl, whip the heavy cream until stiff peaks form (you can do this by hand or with a hand mixer). Gently fold the whipped cream into the cream cheese mixture until smooth and well combined.
5. If you’re using gelatin for extra firmness, dissolve the unflavored gelatin in 2 tablespoons of warm water and let it bloom for 5 minutes. Then, gently fold it into the filling mixture.
6. Pour the cheesecake filling into the chilled graham cracker crust, spreading it into an even layer.
7. Refrigerate the cheesecake for at least 4 hours, or until it has set completely. For best results, refrigerate overnight.
8. Once the cheesecake is set, remove it from the springform pan. You can optionally garnish it with additional orange zest, whipped cream, or orange slices before serving.